Cranberry Cream Cheese Stuffed Flank Steak

Why You’ll Love This Recipe

I Love How This Recipe Takes An Affordable Cut Of Beef And Transforms It Into A Flavorful Centerpiece That Looks Like It Came From A Restaurant. The Sweetness Of Cranberries Pairs Beautifully With The Sharp, Salty Kick Of Blue Cheese, While Cream Cheese Adds A Smooth, Rich Base. The Marinade Infuses The Meat With Herb-Infused Flavor, And Rolling It Into A Log Creates That Gorgeous Spiral Effect When Sliced. It’s An Ideal Choice For Celebratory Dinners Or Holiday Feasts.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

For The Steak & Marinade:

• 4 Pounds Flank Steak

• 1 Teaspoon Sea Salt

• 1 Cup Cranberry Jelly

• 1/4 Cup Balsamic Vinegar

• 2 Sprigs Rosemary

• 1 White Onion, Sliced

• 1 Tablespoon Garlic, Minced

• 1/2 To 1 Tablespoon Freshly Cracked Peppercorns

For The Cranberry Filling:

• 1/2 Cup Cranberries

• 1 Tablespoon Fresh Rosemary

• 1 Small Shallot

• 1/4 Cup Walnuts, Chopped

• 1 Cup Blue Cheese, Crumbled

• 4 Ounces Cream Cheese (At Room Temperature)

• 1 Teaspoon Black Pepper

Directions

Marinate The Steak:

1. I Add The Flank Steak To A Ziplock Bag And Pour In The Cranberry Jelly And Balsamic Vinegar.

2. I Add Rosemary Sprigs, Onion Slices, And Minced Garlic. I Seal The Bag And Let It Marinate In The Refrigerator For At Least 3 Hours, Or Up To 8 Hours For Deeper Flavor.

3. When Ready, I Remove The Steak From The Bag, Pat It Dry, Season With Salt And Pepper, And Let It Sit At Room Temperature While I Prepare The Filling.

Make The Filling:

4. In A Food Processor Or Blender, I Combine Cranberries, Rosemary, Shallot, Walnuts, Blue Cheese, Cream Cheese, And Black Pepper. I Pulse For About 30 Seconds, Until Everything Is Combined But Still Has A Bit Of Texture.

Fill And Roll The Steak:

5. I Butterfly The Steak By Slicing It In Half Horizontally, Being Careful Not To Cut All The Way Through.

6. I Open It Like A Book And Use A Meat Mallet To Lightly Pound The Steak To An Even Thickness.

7. I Spread The Filling Evenly Over The Butterflied Steak, Then Roll It Up Tightly Into A Log.

8. I Secure The Roll With Kitchen Twine At Intervals To Keep It Intact While Cooking.

9. I Wrap It In Plastic Wrap And Chill It In The Fridge For 10–15 Minutes To Help It Hold Its Shape.

Sear And Bake:

10. I Preheat The Oven To 350°F (175°C).

11. In An Oven-Safe Skillet Over Medium-High Heat, I Roll The Steak In Freshly Cracked Peppercorns And Sear It For 2 Minutes Per Side Until Nicely Browned.

12. I Transfer The Skillet To The Oven And Bake For 20 Minutes For Medium-Rare Or Longer If I Prefer A More Well-Done Steak.

13. I Use A Meat Thermometer To Ensure The Internal Temperature Reaches 130–135°F For Medium-Rare.

Rest, Slice, And Serve:

14. I Let The Stuffed Steak Rest For 10 Minutes Before Removing The Twine And Slicing Into 1-Inch Thick Pinwheels.

15. I Serve It Warm, Garnished With Fresh Herbs If Desired.

Servings And Timing

This Recipe Makes 6 Servings, Perfect For A Dinner Party Or Holiday Meal.

• Prep Time: 20 Minutes

• Cook Time: 35 Minutes

• Marinating Time: 3 Hours 30 Minutes

• Total Time: 4 Hours 25 Minutes

Variations

• I Sometimes Swap Blue Cheese For Goat Cheese Or Feta For A Milder, Creamier Filling.

• Instead Of Cranberry Jelly, I’ve Used Fig Jam Or Pomegranate Molasses For A Different Sweet Contrast.

• If I’m Out Of Walnuts, I Sub In Pecans Or Toasted Pine Nuts.

• I Add A Splash Of Red Wine To The Marinade When I Want A Deeper, Richer Flavor.

• For A Smokier Finish, I Sear The Steak On The Grill Instead Of In A Skillet.

Storage/Reheating

I Store Leftover Stuffed Flank Steak In An Airtight Container In The Refrigerator For Up To 3 Days.

To Reheat, I Place Slices In A Covered Dish And Warm Them In The Oven At 300°F For About 10–12 Minutes. I Avoid Microwaving To Preserve The Texture Of The Cheese Filling.

FAQs

Can I Make This Dish Ahead Of Time?

Yes, I Often Prepare And Roll The Steak A Day In Advance, Store It Wrapped In The Fridge, And Cook It Just Before Serving.

What’s The Best Way To Butterfly A Flank Steak?

I Lay The Steak Flat, Place One Hand On Top, And Use A Sharp Knife To Carefully Slice Horizontally Through The Center, Stopping Just Before Cutting All The Way Through.

Can I Use A Different Cut Of Beef?

Yes, Skirt Steak Or Sirloin Flap Works Well, Though They Might Be Smaller Or Slightly Thinner.

Can I Grill This Instead Of Baking?

Definitely. I Sear It Over High Heat Then Move It To Indirect Heat To Finish Cooking With The Grill Lid Closed, Just Like An Oven.

What Side Dishes Go Best With This?

I Serve It With Garlic Mashed Cauliflower, Roasted Brussels Sprouts, Or A Simple Green Salad To Keep The Focus On The Flavors Of The Stuffed Steak.

Conclusion

Cranberry Cream Cheese Stuffed Flank Steak Is The Kind Of Dish That Looks Fancy But Feels Comforting—Perfect For Celebrations Or A Special Family Meal. I Love How The Savory Steak Wraps Around The Creamy, Tangy Filling, Creating A Bite That’s Rich, Flavorful, And Full Of Texture. It’s A Recipe That Impresses Every Time Without Requiring Hours In The Kitchen.