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Sun-dried Tomato Pesto Stuffed Flank Steak

This pesto stuffed flank steak is an easy and quick dinner that looks fancy.

For as much as I would absolutely love living in NYC, having a coffee shop within walking distance and shopping at small markets instead of the massive suburban grocery stores, there’s something pretty cool about seeing a sign at the end of the gravel driveway on your way home from running errands that says “100% Grass Fed Meat” and an arrow welcoming you down the drive.

Sun dried tomato pesto stuffed flank steak

So we pulled in and crunched our way down the bumpy gravel driveway until we were clearly parked in front of someone’s farm house with a little shed-like building in front of us and a whiteboard affixed to the outside with the day’s cuts and prices.

We jumped out of the truck, were greeted by the friendly farm mutt and walked in.

pesto stuffed flank steak

As we looked over the selection, the father/son duo that was outside on their front porch just seconds ago, walked in, threw on their white butcher coats and hair caps and told us all about the farm, the cattle and how this was their first day open to the public.

They suggested a few options for us and after some friendly chit chat we turned to leave and get back in the truck.

Right before we opened the door, he said “wait! do you have a dog?” I said yes and that’s when he offered us a marrow bone for her.

stuffed flank steak

If I wasn’t already sold by the looks and price (so cheap for grass fed!) of the meat, I was right at that moment.

We took the bone home for Ginger who has been happily prancing around outside with it in her mouth for the past 48 hours and we enjoyed the steak as an early Sunday dinner before saying goodbye again for the week.

It was tender and deliciously bright with the lemony sun-dried tomato pesto stuffing.

pesto stuffed flank steak with sun dried tomatoes

And for that, I’m thankful I live where I do.


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Sun-Dried Tomato Pesto Stuffed Flank Steak

This pesto stuffed flank steak is an easy and quick dinner that looks fancy.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings


For the Flank Steak

  • 1.5 lbs flank steak
  • 1 tablespoon extra virgin olive oil
  • salt & pepper

For the Pesto

  • 1/4 cup sun-dried tomatoes
  • 1 cup packed baby spinach
  • 1 clove garlic
  • 2 tablespoons pine nuts
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1-2 tablespoons extra virgin olive oil


  • Preheat oven to 350 degrees.
  • Combine all pesto ingredients except olive oil in a food processor and process until finely chopped, scraping down sides if needed.
  • Drizzle olive oil in while food processor is running until pesto-like consistency forms. Set aside.
  • Lay flank steak on cutting board. Cover with plastic wrap and pound with meat tenderizer until it’s evenly about 1/4 inch thick.
  • Season steak with salt & pepper.
  • Spread pesto with a spatula evenly over the entire steak, leaving about 1/2 inch uncovered around the edges.
  • Roll steak up with the grain and tie tightly with kitchen twine in 3 spots so pesto stays inside while cooking.
  • Heat a skillet with the tablespoon of olive oil over medium-high heat.
  • Once hot, brown the rolled up steak for about 2 minutes on each side.
  • Transfer skillet to the oven and bake for about 25 minutes for medium.
  • Remove steak from the skillet, transfer to a cutting board and let rest for about 5 minutes before slicing.

Nutrition Facts

Serving: 1SERVING | Calories: 497kcal | Carbohydrates: 14g | Protein: 49g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 134mg | Sodium: 216mg | Fiber: 2g | Sugar: 9g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Main Dishes
Keyword stuffed flank steak, sun-dried tomato pesto stuffed flank steak


Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating


Sunday 18th of December 2022

Quite nice, hubby enjoyed a lot. I made it medium rare initially, which he liked, but made it harder to cut for this meat. I cooked it a few minutes more to a medium, which I think is better for flank steak. It was a bit lemony for my taste, but for hubby it was fine.

Wednesday 30th of January 2019


Wednesday 22nd of April 2015

Dear Gina, wonderful meal and really captured the beauty of this meal. It looks so good! Pinning. xo, Catherine


Thursday 18th of December 2014

Hey this looks delicious!!!! I am definitely making this for my next dinner party!!! Just wondering if you served it with anything and if it could be served with a sauce, jus or reduction of some kind? If you had any suggestions because I'm not sure. Thank you for the recipe it looks amazing

Running to the Kitchen

Thursday 18th of December 2014

If you mean side dishes, asparagus and potatoes are a usual appearance. For sauce, I just used the juice from the pan. A balsamic reduction would be great though!


Saturday 21st of June 2014

I'm making this tonight and right now the whole house smells so mouth is watering. Thank you for the recipe.