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Low-Carb Stuffed Flank Steak

4.1 stars, average of 60 ratings

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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!

Hands-on Overall

Allergy information for Low-Carb Stuffed Flank Steak

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs3.5 grams
Protein39.5 grams
Fat28.4 grams
Calories435 kcal
Calories from carbs 3%, protein 37%, fat 60%
Total carbs4.2 gramsFiber0.7 gramsSugars3.2 gramsSaturated fat14.6 gramsSodium845 mg(37% RDA)Magnesium55 mg(14% RDA)Potassium637 mg(32% EMR)

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)


  1. Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the steak from the fridge. Low-Carb Stuffed Flank Steak
  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.
    Low-Carb Stuffed Flank Steak
  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.
    Low-Carb Stuffed Flank Steak
  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!).
    Low-Carb Stuffed Flank Steak
  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.
    Low-Carb Stuffed Flank Steak
  8. Store, wrapped in foil, in the refrigerator for up to 5 days.
    Low-Carb Stuffed Flank Steak

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
0 g31.8 g10.8 g233 kcal
Peppers, sweet, red, sauteed
1.2 g0.3 g3.2 g33 kcal
Feta cheese
2 g7.1 g10.6 g132 kcal
Spinach, fresh
0.2 g0.3 g0 g3 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
0 g0 g3.8 g34 kcal
Total per serving
3.5 g39.5 g28.4 g435 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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