Flank Steak Stuffed with Figs, Walnuts and Gorgonzola

  • Yield 6 servings
  • Prep 15 mins
  • Cook 15 mins


1 cup chopped California walnuts
3/4 cup coarsely chopped fresh or dried figs
2 tablespoons red wine or balsamic vinegar
1/2 cup crumbled gorgonzola OR blue cheese
2 teaspoons chopped fresh rosemary OR 1 teaspoon dried rosemary
1 large clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon ground pepper
1 flank steak, about 1 1/2 lbs
1 tablespoon olive oil


  1. To make the stuffing, combine the walnuts, figs, wine or vinegar, cheese, rosemary, garlic, salt and pepper.  Beat vigorously until blended.  Set aside.
  2. If time allows, the flank steak “pocket” for holding the stuffing will be easier to cut if the steak is placed on a tray in the freezer for 30 – 45 minutes, and the meat is thoroughly chilled.
  3. Using a sharp knife, preferably one with a long, pointed blade, and starting at one of the long sides of the steak, carefully cut a horizontal pocket, or pouch, into the meat.  Take care not to poke holes through the steak with the knife point, and leave at least a 1 inch border of  meat attached on three sides, thus forming a lengthwise flap, open on one side.   Spoon the filling inside the steak, then use your fingers to press and distribute it evenly.  With toothpicks, “stitch” the flap closed in about four places along the open edge.  Rub the steak with oil.
  4. Grill over hot coals, about 4 minutes per side for medium-rare meat, 6 to 8 minutes per side for well done.  Alternately, the steak may cooked in a large nonstick skillet, on the stove over medium-high heat, about 4 minutes per side for rare, 6 minutes for well done.   Let rest about 5 minutes before carving diagonally into slices.

Courtesy of Chef Roxanne O’Brien of Taylor’s Market in Sacramento, CA

For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN



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