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Sesame-Spinach Stuffed Flank Steak

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4


  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • 2 scallions, sliced
  • 1 tbsp reduced-sodium tamari
  • 3 tsp sesame seeds, divided
  • 2 tsp minced fresh ginger
  • 2 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1.5 lb. Wholesome Farms Direct Source-Verified flank steak
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tbsp grapeseed oil


  1. Preheat oven to 425 degrees F.
  2. Mix spinach, scallions, tamari, 2 teaspoons sesame seeds, ginger, sesame oil and garlic in a bowl.
  3. Place steak on a cutting board.
  4. Cover with plastic wrap.
  5. Pound meat with a tenderizer or mallet to an even 1/4-inch thickness.
  6. Remove plastic wrap.
  7. Spread spinach mixture over steak while maintaining a 1-inch border.
  8. Roll the steak up longwise tucking in the filling as you go.
  9. Tie the steak with kitchen string at 2-inch intervals.
  10. Season with salt and pepper.
  11. Heat grapeseed oil in a cast-iron skillet over medium-high heat.
  12. Add the steak.
  13. Brown steak on all sides for about 3 minutes total.
  14. Transfer the pan to the oven.
  15. Roast 12 to 15 minutes until an instant-read thermometer inserted in the center of the steak reads 125°F for medium-rare.
  16. Transfer the steak to a cutting board.
  17. Cover with foil to keep warm and let rest for 5 minutes.
  18. Cut into 8 slices and serve sprinkled with the remaining 1 teaspoon sesame seeds.

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