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Stuffed Beef Flank Steak
(Maltese Falda)

This slow cooked stuffed dish is delicious on its own or served with a thick sauce. It is even great eaten cold the next day. My favorite is to have it with lots of greens, like spinach.

Stuffed Beef Flank Steak (Maltese Falda) by Simon Majumdar

Stuffed Beef Flank Steak (Maltese Falda) Recipe

(Serves 4)


  • 2 lbs Beef Flank Meat

  • 1 lbs Pork Sausage Meat

  • 1 Cup White Breadcrumbs

  • 1 Cup Chopped Parsley

  • 1 Cup Grated Cheese (Traditionally this would be a sheep milk cheese called Gbejna – but I also use ricotta or even Parmesan)

  • 2 Hard Boiled Eggs (Roughly chopped)

  • 1 White Onion (Mince half and roughly chop half)

  • 2 Cloves Garlic (Minced)

  • 1 12-oz Can Chopped Tomatoes

  • 2 Cups Beef Stock

  • 1 Cup Wine (Optional)

  • Salt

  • Pepper

  • Extra Virgin Olive Oil

  • 1 Stick Celery Large Dice)

  • 2 Carrots (Roughly Chopped)


  1. Place a slit in the beef flank to create a pocket.

  2. Combine the sausage meat, cheese, parsley, breadcrumbs, eggs, minced onion, and half the garlic in a bowl to form a paste.

  3. Fill the cavity of the beef with this paste.

  4. Tie the meat with butcher twine to secure the paste.

  5. Rub olive oil all over the meat and season with salt and pepper.

  6. Heat a large frying pan and sear the meat on all sides until it takes on a golden brown color.

  7. Take a large Dutch oven big enough to hold the meat.

  8. In the pan in which you seared the meat, add the remaining onions and saute for two minutes.

  9. Add the remaining garlic and saute for one minute.

  10. Add the carrots and celery, season with salt and pepper, and saute for two minutes.

  11. Add the tomatoes, stock and wine. Simmer for 5 minutes.

  12. Pour the tomato mixture over the meat in the Dutch oven.

  13. Cover with a lid and cook in a 300 degrees Fahrenheit oven for 3 hours.

  14. When ready to serve, check for seasoning and add salt as needed.

  15. Slice and serve with the simmered vegetables and sauce.

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