Cranberry Cream Cheese Stuffed Flank Steak Recipe
This Cranberry Cream Cheese Stuffed Flank Steak is a savory and festive dish perfect for holiday dinners or special occasions. A tender flank steak is rolled and stuffed with a rich cranberry and cream cheese filling enhanced by blue cheese, rosemary, shallots, and walnuts, offering a delightful balance of tangy, creamy, and savory flavors. The steak is marinated with cranberry jelly, balsamic vinegar, garlic, and peppercorns, then oven-roasted to perfection, culminating in a unique and impressive centerpiece for your meal.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours including marinating time
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
For the Steak and Marinade
- 4 Pounds flank steak
- 1 Teaspoon sea salt
- 1 Cup cranberry jelly
- ¼ Cup balsamic vinegar
- 2 Sprigs rosemary
- 1 White onion, sliced
- 1 Tablespoon garlic, minced
- 1 Cup blue cheese
- ½ to 1 Tablespoon freshly cracked peppercorns
For the Cranberry Filling
- ½ Cup fresh cranberries
- 1 Tablespoon fresh rosemary
- 1 Small shallot
- ¼ Cup walnuts, chopped
- 1 Cup blue cheese, crumbled
- 4 Ounces cream cheese, at room temperature
- 1 Teaspoon black pepper
Instructions
- Prepare the Filling: In a food processor or bowl, finely chop the fresh cranberries, fresh rosemary, and shallot until well combined. Mix in the chopped walnuts, crumbled blue cheese, cream cheese at room temperature, and black pepper thoroughly to create a smooth, creamy filling with a balanced texture.
- Prepare the Flank Steak: Lay the flank steak flat on a clean surface or cutting board. If needed, butterfly the steak to an even thickness for easier rolling. Using a sharp knife, score the meat gently to allow the marinade to penetrate more effectively.
- Marinate the Steak: In a bowl, combine cranberry jelly, balsamic vinegar, minced garlic, sea salt, and freshly cracked peppercorns. Rub this marinade evenly over both sides of the flank steak. Lay the rosemary sprigs and sliced white onions on top of the steak. Cover and refrigerate for at least 2-3 hours, ideally overnight, to infuse the flavors.
- Stuff the Steak: Remove the steak from the marinade and pat dry with paper towels. Spread the cranberry cream cheese filling evenly across the steak surface, leaving a small border around the edges to prevent spillage when rolling.
- Roll and Secure: Carefully roll the steak tightly from one end to the other, enclosing the filling inside. Use kitchen twine or toothpicks to secure the roll tightly so the filling doesn’t escape during cooking.
- Sear the Steak: Preheat a large oven-safe skillet or cast-iron pan over medium-high heat. Add a small amount of oil and sear the rolled flank steak on all sides until browned and caramelized, about 3-4 minutes per side, to lock in juices and flavor.
- Roast the Steak: Preheat oven to 375°F (190°C). Transfer the skillet with the seared flank steak into the oven and roast for about 20-25 minutes or until the internal temperature reaches 135°F to 140°F for medium rare. Adjust time if you prefer a different doneness.
- Rest and Serve: Remove the flank steak from the oven and tent with foil. Let it rest for 10 minutes to allow the juices to redistribute. Slice the steak into thick medallions to reveal the colorful cranberry cheese filling and serve immediately.
Notes
- For more tender results, marinate the steak overnight.
- You can substitute walnuts with pecans if preferred.
- Ensure cream cheese is soft at room temperature to mix well with the other filling ingredients.
- Use a meat thermometer to check the internal temperature for perfect doneness.
- Remove kitchen twine before slicing the steak for serving.
