Roasted Red Pepper, Spinach & Asiago Stuffed Flank Steak with Brown-Sugared Carrots

Preparation info
  • Serves


    • Difficulty


Appears in
Sheet Pan: Delicious Recipes for Hands-Off Meals

By Kate McMillan

Published 2017

  • About

Be sure to roll the stuffed flank steak with the grain. That way, you will be cutting the finished dish against the grain, which will yield more tender slices. Baby carrots look prettiest when you leave a little bit of the stem attached.


  • lb (750 g) flank steak, butterflied
  • Kosher salt and freshly ground pepper


  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
  2. Lay the flank steak on a work surface so the grain is running left to right and season with salt and pepper. In a bowl, toss together the spinach and 2 teaspoons of the oil and a