Flank Steak Stuffed with Figs, Walnuts and Gorgonzola

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 400
  • Fat 25g
  • Saturated Fat 6g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 8g
  • Cholesterol 85mg
  • Sodium 290mg
  • Potassium 630mg
  • Carbohydrate 15g
  • Fiber 4g
  • Sugars 9g
  • Protein 32g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 15%
  • Iron 15%