Low-Carb Stuffed Flank Steak

This low-carb recipe is so quick and easy to put together (except for tying the roast, which I’m notoriously bad at!) It’s juicy and so flavoursome.

You could use any number of combinations in the filling, just check that it fits your macros. For a dairy-free option, swap the feta for sliced pan-roasted mushrooms. Serve this with a big, fresh salad or a tasty keto-friendly side. Enjoy!

Step-by-step

1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the steak from the fridge.

   

2. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm/ ¹/₂ oz.

3. Chop the baby spinach finely (you could use frozen spinach but make sure that you drain and squeeze the moister out of it). Chop the peppers.

   

4. Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta, leaving a couple of centimetres on the long edges.

   

5. Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly (I am so bad at this. Learning to do it properly is one of my goals for the next year!).

   

6. Heat a little bit of ghee in a frying pan and sear the roast on all sides.

7. Place in a roasting dish and bake for 20 minutes. Rest before serving.

   

8. Store, wrapped in foil, in the refrigerator for up to 5 days.

   

Recipe

Low-Carb Stuffed Flank Steak

★★★★☆4.1 (61 ratings)

Flank steak is the ultimate vehicle for any of your favorite fillings. This low-carb dinner recipe is quick ...

Hands on

10m

Overall

30m

Servings

4

3.5 g

Net carbs

39.5 g

Protein

28.4 g

Fat

435

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 600 g flank steak (1.3 lb)
• 100 g roasted red peppers (3.5 oz)
• 1 pack feta cheese, crumbled (200 g/ 7.1 oz)
• 1 ¹/₂ cups baby spinach leaves (45 g/ 1.6 oz)
• sea salt and pepper, to taste
• 1 tbsp ghee or duck fat (15 ml)

Instructions

1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the steak from the fridge.

2. Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm/ ¹/₂ oz.

3. Chop the baby spinach finely (you could use frozen spinach but make sure that you drain and squeeze the moister out of it). Chop the peppers.

4. Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta, leaving a couple of centimetres on the long edges.

5. Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly (I am so bad at this. Learning to do it properly is one of my goals for the next year!).

6. Heat a little bit of ghee in a frying pan and sear the roast on all sides.

7. Place in a roasting dish and bake for 20 minutes. Rest before serving.

8. Store, wrapped in foil, in the refrigerator for up to 5 days.

Nutrition per serving

Carbs 3%Protein 37%Fat 60% of calories

Net carbs

3.5 g

Total carbs

4.2 g

Fiber

0.7 g

Sugars

3.2 g

Protein

39.5 g

Fat

28.4 g

Saturated fat

14.6 g

Calories

435 kcal

Sodium

845 mg · 36.7% RDA

Magnesium

55 mg · 13.7% RDA

Potassium

637 mg · 31.8% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw	0 g	31.8 g	10.8 g	233
Peppers, sweet, red, sauteed	1.2 g	0.3 g	3.2 g	33
Feta cheese	2 g	7.1 g	10.6 g	132
Spinach, fresh	0.2 g	0.3 g	0 g	3
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Ghee	0 g	0 g	3.8 g	34
Total	3.5 g	39.5 g	28.4 g	435

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Low FODMAP