As the scent of marinating flank steak wafts through my kitchen, I can’t help but think about how this Cranberry Cream Cheese Stuffed Flank Steak will be the highlight of our holiday feast. This vibrant dish not only serves as an impressive centerpiece but is also surprisingly easy to prepare, ensuring that you can focus more on enjoying time with loved ones rather than stressing over complicated recipes. With a delicious blend of creamy cheese and tart cranberries nestled inside tender beef, every bite offers a comforting and festive experience that’s sure to please any crowd and can easily be customized to suit various diets. Curious about how to achieve that perfect roll and presentation? Let’s dive into the magic of this holiday delight!
Why is This Flank Steak So Special?
Irresistible Flavor: The combination of tart cranberries and rich cream cheese creates a vibrant filling that complements the savory flank steak perfectly.
Effortless Preparation: This recipe makes holiday cooking a breeze with simple steps and straightforward ingredients, ensuring you can whip it up without a fuss.
Customizable for Everyone: Whether you’re catering to vegetarians or those needing nut-free options, this dish adapts easily without sacrificing flavor. Consider pairing it with seasonal sides like roasted vegetables or creamy mashed potatoes for a complete meal!
Crowd-Pleaser: This stunning centerpiece will impress family and friends alike, making it the highlight of your holiday table.
Make-Ahead Marvel: Prep it in advance and enjoy stress-free entertaining, allowing you to focus on what matters most—creating memories with loved ones!
Cranberry Cream Cheese Stuffed Flank Steak Ingredients
For the Steak
- Flank steak – The main protein; must be butterflied for even rolling.
- Sea salt – Enhances the savory flavor of the steak before cooking.
- Black pepper – Adds heat; adjust according to individual taste.
- Freshly cracked peppercorns – Envelops the exterior of the steak for added flavor.
For the Marinade
- Balsamic vinegar – Adds a zesty contrast to the sweetness of the filling.
- White onion – Adds sweetness and depth; should be sliced.
- Garlic – A rich aromatic base; must be minced for flavor infusion.
- Rosemary – Fresh herb providing earthy notes; two sprigs recommended.
For the Filling
- Cranberry jelly – Provides sweetness; can be substituted with homemade cranberry sauce for freshness.
- Cream cheese – The creamy base of the filling; should be at room temperature for easy mixing.
- Blue cheese – Adds tanginess and flavor; can be swapped for goat cheese for a milder taste.
- Shallot – Contributes mild onion flavor; one medium shallot is ideal.
- Cranberries – Fresh or dried, offering sweetness with a hint of tartness for the filling.
- Walnuts – Provides crunch; can be omitted for a nut-free version.
Prepare to embark on a culinary adventure with this unforgettable Cranberry Cream Cheese Stuffed Flank Steak, your perfect holiday meal!
Step‑by‑Step Instructions for Cranberry Cream Cheese Stuffed Flank Steak
Step 1: Marinate the Steak
In a large ziplock bag, combine the cranberry jelly, balsamic vinegar, sliced onion, minced garlic, and rosemary. Add the butterflied flank steak, ensuring it’s well coated. Seal the bag, removing excess air, and marinate in the refrigerator for at least 3 hours or overnight for deeper flavor. This step lets the steak absorb all the deliciousness!
Step 2: Prepare the Filling
While the steak is marinating, in a mixing bowl, combine softened cream cheese, diced cranberries, chopped shallot, blue cheese, chopped walnuts, and freshly cracked black pepper. Stir until smooth and well blended. This rich filling will contrast beautifully with the savory steak, creating the delightful flavor experience of the Cranberry Cream Cheese Stuffed Flank Steak.
Step 3: Butterfly and Pound Steak
After marinating, remove the flank steak from the fridge and carefully butterfly it if you haven’t already. Use a meat mallet to pound it to an even thickness, about ½ inch, which will help it roll up nicely. This process ensures that every slice of your stuffed steak has equal tenderness, making the final dish truly delightful.
Step 4: Fill and Roll
Spread the creamy cranberry filling evenly across the pounded flank steak, leaving a small border around the edges. Starting from one end, carefully roll the steak tightly to enclose the filling, resembling a log. Use kitchen twine to secure it in place, then chill in the refrigerator for about 30 minutes to help maintain its shape before cooking.
Step 5: Sear the Steak
Once chilled, roll the stuffed flank steak in a mixture of cracked black peppercorns to create a flavorful crust. Heat a skillet over medium-high heat, and add a drizzle of olive oil. Sear the stuffed steak for about 2 minutes on each side, or until nicely browned. This step locks in the juices and adds a lovely flavor to the outside.
Step 6: Bake
Preheat your oven to 350°F (175°C) while you sear the steak. Once browned, transfer the seared flank steak to a baking dish and bake for about 20 minutes. Use a meat thermometer to check for doneness; the internal temperature should reach 130-135°F for medium-rare. The cooked steak will be beautifully golden and aromatic, ready for the next step.
Step 7: Rest and Serve
After baking, let the cranberry cream cheese stuffed flank steak rest for 10 minutes on a cutting board. This allows the juices to redistribute, making each slice juicy and tender. Slice into pinwheels to showcase the vibrant filling, and serve warm. This stunning presentation will surely impress your guests!
Expert Tips for Cranberry Cream Cheese Stuffed Flank Steak
Chill Before Cooking: Refrigerate the rolled steak for 30 minutes to help maintain its shape and prevent unrolling while cooking.
Longer Marination: Don’t rush the marination process; letting the steak soak overnight allows it to absorb deeper flavors, enhancing the overall dish.
Use a Meat Thermometer: To avoid overcooking and ensure the perfect doneness for your Cranberry Cream Cheese Stuffed Flank Steak, rely on a meat thermometer for accuracy.
Nut-Free Options: If you need a nut-free version, simply omit the walnuts or substitute them with crispy sunflower seeds for that satisfying crunch without allergens.
Presentation Matters: When serving, slice the steak into pinwheels to beautifully showcase the colorful filling, impressing your guests with the lovely presentation.
Experiment with Fillings: Feel free to customize the filling with different herbs or cheeses based on your preference, making this dish versatile for any occasion!
What to Serve with Cranberry Cream Cheese Stuffed Flank Steak
As you prepare this festive dish, think about enhancing your holiday table with delightful accompaniments that complement every bite of the savory flank steak.
-
Creamy Mashed Potatoes: The velvety texture and buttery flavor create a comforting balance to the dish’s tangy filling, making it a family favorite.
-
Roasted Brussels Sprouts: Their earthy flavor and crispy edges contrast beautifully with the steak, adding a touch of seasonal freshness to your meal.
-
Garlic Breadsticks: Warm, fragrant breadsticks offer a delightful chew and provide an opportunity for savoring the juicy steak’s flavorful juices.
-
Mixed Green Salad: A crisp salad dressed with a light vinaigrette brings brightness to the table, enhancing the robust flavors of the stuffed flank steak.
-
Red Wine: A bold Cabernet Sauvignon pairs wonderfully, enhancing the savory notes and rich creaminess of each bite.
-
Apple Crisp: End your meal on a sweet note with a warm apple crisp, its comforting warmth providing a perfect finish to the festive meal.
-
Cranberry Sauce: A side of tangy homemade cranberry sauce resonates with the flavors within the steak, ensuring every mouthful is a festive delight.
-
Sautéed Green Beans: These tender, bright green beans, lightly seasoned, add a pop of color and crunch, beautifully balancing the richness of the dish.
-
Cheese Platter: A selection of cheeses, like sharp cheddar and creamy brie, invites guests to nibble while they enjoy the main course, adding an element of sophistication.
Make Ahead Options
These Cranberry Cream Cheese Stuffed Flank Steaks are perfect for meal prep enthusiasts! You can marinate the steady and flavorful flank steak up to 24 hours in advance, allowing all those wonderful flavors to meld beautifully. Additionally, the creamy filling can be prepared and stored in the refrigerator for up to 3 days prior to assembly. Just be sure to store it in an airtight container to maintain its freshness. When you’re ready to serve, simply roll and secure the steak with kitchen twine, chill it for about 30 minutes, then sear and bake as instructed. This way, you’ll enjoy a delicious, stress-free holiday dish that looks and tastes just as vibrant as if it were made from scratch in one sitting!
Cranberry Cream Cheese Stuffed Flank Steak Variations
Feel free to get creative with this recipe, transforming it into something uniquely yours!
- Vegetarian Option: Swap flank steak for large portobello mushrooms filled with the same cranberry-cream cheese mixture. This variation offers a rich, meaty flavor while keeping it plant-based.
- Nut-Free Version: Omit walnuts or replace them with crispy sunflower seeds or crunchy breadcrumbs for a satisfying texture without allergens. It’s a simple change that keeps flavor intact!
- Cheese Swap: Use goat cheese instead of blue cheese for a milder and creamier filling. The tangy notes of goat cheese blend beautifully with the cranberries.
- Herb Infusion: Add fresh herbs such as thyme or parsley to the filling for an aromatic lift. Herbs elevate the flavor profile, making every bite refreshing!
- Cranberry Alternatives: Experiment with different fruit preserves like apricot or raspberry for a unique twist. These flavors add a lovely sweetness that complements the savory steak wonderfully.
- Spicy Kick: If you like some heat, mix in red pepper flakes or diced jalapeños into the filling. This change adds a spicy surprise that will tantalize your taste buds!
- Grilled Twist: Instead of baking, grill the stuffed flank steak for a smoky flavor. This method enhances the richness and offers those beautiful char marks for presentation.
- Single-Serving Rolls: For a fun appetizer, cut the flank steak into smaller portions and prepare individual stuffed rolls. Perfect for festive gatherings, these mini rolls are easy to share!
For seasonal inspiration, you can serve this alongside roasted vegetables or creamy mashed potatoes, truly elevating your holiday meal.
How to Store and Freeze Cranberry Cream Cheese Stuffed Flank Steak
Fridge: Store leftovers in an airtight container for up to 4 days to keep the flavors fresh and vibrant.
Freezer: For longer storage, wrap the uncooked stuffed steak tightly in plastic wrap and aluminum foil, placing it in the freezer for up to 3 months.
Thawing: When ready to cook, thaw the stuffed steak in the refrigerator overnight before marinating and cooking to retain moisture and flavor.
Reheating: To reheat leftovers, slice and gently warm in a skillet over low heat, covered, for about 5-7 minutes to prevent drying out.
Cranberry Cream Cheese Stuffed Flank Steak Recipe FAQs
What kind of flank steak should I use?
Absolutely use a fresh, high-quality flank steak for the best results! Look for a cut that is bright red with minimal dark spots or discoloration. Ideally, the steak should be well-marbled, as the fat will help keep it juicy during cooking. Check for a thickness of about 1 to 1.5 inches, which provides enough surface area for stuffing.
How should I store leftovers?
For sure! Leftovers from your Cranberry Cream Cheese Stuffed Flank Steak can be stored in an airtight container in the refrigerator for up to 4 days. It’s a great way to enjoy the flavors again, but make sure it’s completely cooled before sealing to maintain freshness.
Can I freeze the stuffed steak?
Yes, you can! To freeze your Cranberry Cream Cheese Stuffed Flank Steak, wrap it tightly in plastic wrap and then in aluminum foil to protect against freezer burn. It can be stored for up to 3 months. When you’re ready to cook, simply thaw it in the refrigerator overnight before marinating and following the cooking instructions.
What should I do if the steak isn’t rolling well?
If your flank steak isn’t rolling tightly, don’t panic! First, make sure it is pounded to an even thickness; this helps with rolling. If it still doesn’t hold together, you can use extra kitchen twine to secure it more firmly. Alternatively, consider chilling the rolled steak in the fridge for a half-hour before cooking to help it maintain its shape.
Are there any allergy considerations I should be aware of?
Great question! If you or your guests have allergies, remember that walnuts can easily be omitted to create a nut-free version of the sauce. Additionally, if you’re serving this to someone with a dairy allergy, substitute cream cheese and cheese with vegan or dairy-free alternatives. Always check ingredient labels for potential allergens!
How do I know when the steak is perfectly cooked?
To ensure your Cranberry Cream Cheese Stuffed Flank Steak is perfectly cooked, use a meat thermometer! Aim for an internal temperature of 130-135°F for medium-rare. Once out of the oven, let it rest for 10 minutes before slicing, as this will help redistribute the juices and keep it tender and flavorful.
Cranberry Cream Cheese Stuffed Flank Steak for Holiday Joy
Ingredients
Equipment
Method
- In a large ziplock bag, combine the cranberry jelly, balsamic vinegar, sliced onion, minced garlic, and rosemary. Add the butterflied flank steak, ensuring it's well coated. Seal the bag, removing excess air, and marinate in the refrigerator for at least 3 hours or overnight.
- While the steak is marinating, in a mixing bowl, combine softened cream cheese, diced cranberries, chopped shallot, blue cheese, chopped walnuts, and freshly cracked black pepper. Stir until smooth and well blended.
- After marinating, remove the flank steak from the fridge and carefully butterfly it if you haven’t already. Use a meat mallet to pound it to an even thickness, about 1/2 inch.
- Spread the creamy cranberry filling evenly across the pounded flank steak, leaving a small border around the edges. Roll the steak tightly to enclose the filling and secure it with kitchen twine.
- Once chilled, roll the stuffed flank steak in a mixture of cracked black peppercorns. Heat a skillet over medium-high heat, and add olive oil. Sear the stuffed steak for about 2 minutes on each side.
- Preheat your oven to 350°F (175°C). Transfer the seared flank steak to a baking dish and bake for about 20 minutes, checking for an internal temperature of 130-135°F for medium-rare.
- After baking, let the steak rest for 10 minutes on a cutting board. Slice into pinwheels to showcase the filling and serve warm.