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If you’re looking to impress your friends or family with a dish that screams bold flavors and comforting richness, this Italian Stuffed Flank Steak Recipe is exactly what you need. It’s an irresistible combination of tender, flavorful flank steak wrapped around a vibrant filling of fresh spinach, sun-dried tomatoes, and creamy mozzarella, all infused with fragrant herbs. The result is a hearty, impressive entrée that’s surprisingly easy to make and perfect for any special occasion or a cozy weekend dinner. Trust me, once you try this recipe, it will quickly become one of your go-to favorites.
Ingredients You’ll Need
Each ingredient in this Italian Stuffed Flank Steak Recipe plays an essential role in bringing layers of flavor, texture, and color to the dish. The combination of fresh herbs, tender steak, and a bright filling makes this recipe so much more than just a main course.
- Flank steak (1.5–2 pounds): This lean cut is perfect for stuffing and rolling because of its long shape and ability to stay tender when cooked properly.
- Dried oregano (1 teaspoon): Adds a warm, earthy flavor typical of rustic Italian cuisine.
- Coarse sea salt (1 teaspoon): Essential for seasoning and drawing out the natural flavors in the steak.
- Freshly ground black pepper (1 teaspoon): Provides a subtle heat and complexity.
- Dried basil, rosemary, thyme, garlic powder, garlic salt (each 1 teaspoon): A blend of herbs and spices that give the steak its unmistakable aromatic Italian flavor.
- Fresh mozzarella (1 cup, shredded): Melts into the filling adding creamy, mild richness.
- Red bell pepper (1, finely chopped): Brings a sweet crunch and vibrant color to the stuffing.
- Sun-dried tomatoes (½ cup, chopped): Intensely flavorful, they give a tangy, savory burst inside the roll.
- Fresh spinach (1 cup, chopped): Adds freshness, moisture, and a healthful green hue.
- Fresh basil leaves (¼ cup, chopped): Infuses the filling with fragrant, bright herbal notes.
- Garlic (2 cloves, minced): Sharp and aromatic, it’s a must-have in every Italian dish.
- Egg yolk (1): Acts as a binder to hold the stuffing ingredients together while baking.
- Breadcrumbs (¼ cup): Adds a bit of texture and helps stabilize the filling so it doesn’t leak out.
How to Make Italian Stuffed Flank Steak Recipe
Step 1: Prepare the Steak
Start by bringing the flank steak to room temperature, which helps it cook more evenly. Then, pat it dry and place it between two sheets of parchment paper. Using a meat tenderizer, pound the steak down to about half an inch thickness for the perfect canvas to hold the filling. If some areas are thicker, butterfly the steak to create an even surface. Trim the edges to form a neat rectangle so rolling is easy and the filling stays inside.
Step 2: Season the Steak
Mix together all the dried herbs and spices—oregano, sea salt, black pepper, basil, rosemary, thyme, garlic powder, and garlic salt—into a fragrant blend. Rub this seasoning mix thoroughly over both sides of the steak, making sure every bite packs a punch of Italian flavor. Then, lay out three pieces of cooking twine beneath the steak, spaced evenly, to secure it after rolling.
Step 3: Prepare and Spread the Filling
In a mixing bowl, combine shredded mozzarella, finely chopped red bell pepper, sun-dried tomatoes, fresh spinach, basil, minced garlic, egg yolk, and breadcrumbs. Stir everything gently until well incorporated. This luscious filling brings creaminess, tanginess, freshness, and just the right amount of texture. Spread it evenly over the seasoned steak, leaving about a one-inch border all around so the stuffing stays neatly inside as you roll.
Step 4: Roll and Secure the Steak
Starting from one long edge, roll the steak tightly following the grain. Use the pre-placed cooking twines to tie the roll securely into three sections—this prevents the stuffing from falling out and helps the roll hold its shape during cooking. If you notice any stuffing trying to escape, gently tuck it back inside before tying.
Step 5: Sear and Roast the Steak
Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat and sear the rolled flank steak on all sides until beautifully browned, about 2 to 3 minutes per side. This step locks in the juices and develops a crust full of flavor. After searing, transfer the skillet directly into the oven and roast the steak for 25 minutes to cook through gently.
Step 6: Broil to Finish and Rest
Switch the oven to broil and cook the steak for an additional 10 minutes or until it reaches an internal temperature of 135°F (57°C) for a perfect medium-rare. Once out of the oven, let the steak rest for 10 minutes—this step is key to allow the juices to redistribute, making every slice incredibly juicy and tender. Finally, remove the twine and cut the roll into one-inch slices, unveiling beautiful spirals of that vibrant, cheesy filling.
How to Serve Italian Stuffed Flank Steak Recipe
Garnishes
A simple drizzle of good-quality extra virgin olive oil and a sprinkle of fresh chopped basil or parsley on top can add a lovely fresh aroma and a pop of color. A light dusting of grated Parmesan also complements the flavors beautifully without overpowering the dish.
Side Dishes
This Italian Stuffed Flank Steak Recipe pairs wonderfully with classic sides like garlic mashed potatoes, roasted seasonal vegetables, or a crisp arugula salad dressed with lemon vinaigrette. The freshness of the sides contrasts perfectly with the rich, hearty steak.
Creative Ways to Present
For a stunning presentation, lay the sliced steak fan-style on a large platter with the vibrant filling spirals on full display. Add some roasted cherry tomatoes and a sprinkle of toasted pine nuts for extra texture and a burst of color that will absolutely wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the stuffed flank steak tightly in aluminum foil or transfer to an airtight container. Stored properly in the refrigerator, it will stay fresh and tasty for up to 3 days, making for delicious next-day meals.
Freezing
This Italian Stuffed Flank Steak Recipe freezes very well. Wrap the rolled and tied steak tightly with plastic wrap and then with foil before freezing. It can be frozen for up to 2 months. For best results, thaw overnight in the refrigerator before cooking.
Reheating
To reheat, place the sliced steak in an oven-safe dish, cover with foil, and warm at 300°F (150°C) until heated through, usually about 15 to 20 minutes. This gentle reheating keeps the meat tender and the filling melty without drying it out.
FAQs
Can I use other cheeses in the Italian Stuffed Flank Steak Recipe?
Absolutely! While mozzarella provides a wonderful mild creaminess, substituting it with provolone or fontina can add a sharper or nuttier flavor. Just choose a cheese that melts well and complements the herbs and veggies in the filling.
What if I don’t have cooking twine for tying the steak?
You can still make this recipe without twine, but keep the steak roll tight and secure by gently pressing the edges as you cook. Toothpicks can help in a pinch, but twine is best for even cooking and presentation.
How do I ensure the steak comes out tender and not tough?
The key is pounding the steak to an even thickness and not overcooking it. Searing locks in juices, and using a meat thermometer to pull the steak at medium-rare temperature keeps it perfectly tender.
Can I prep the steak in advance?
Yes! You can prep the steak, roll it with the filling, and keep it wrapped in the fridge a few hours before cooking. This makes it perfect for hosting, allowing you to focus on sides and garnishes when guests arrive.
Is this recipe suitable for a special occasion?
Definitely! The impressive presentation and rich flavors make this Italian Stuffed Flank Steak Recipe a perfect choice for birthdays, holidays, or any time you want to treat yourself and loved ones to something exceptional.
Final Thoughts
This Italian Stuffed Flank Steak Recipe brings together the best of Italian flavors in a stunning, satisfying dinner that everyone will rave about. It’s a fantastic way to elevate a humble cut of meat into a show-stopping main that’s full of color, texture, and mouthwatering aroma. Give it a try—you might just find your new favorite way to enjoy steak!
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Print
Italian Stuffed Flank Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Italian Stuffed Flank Steak recipe transforms a flavorful flank steak into a gourmet dish filled with a savory mixture of mozzarella, sun-dried tomatoes, fresh spinach, and herbs. The steak is seasoned with classic Italian spices, stuffed, rolled, seared to perfection, and then oven-roasted to juicy medium-rare. Perfect for an impressive weeknight dinner or special occasion meal.
Ingredients
Steak and Seasoning
- 1.5–2 pounds flank steak
- 1 teaspoon dried oregano
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
Stuffing
- 1 cup fresh mozzarella, shredded
- 1 red bell pepper, finely chopped
- ½ cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- ¼ cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 egg yolk (for binding)
- ¼ cup breadcrumbs (adds texture)
Instructions
- Prepare the Steak: Remove the flank steak from the fridge about 1 hour before cooking to bring it to room temperature. Pat it dry on both sides. Place the steak between two sheets of parchment paper and pound it gently with a meat tenderizer until it reaches about ½-inch thickness. If needed, butterfly the steak to ensure even thickness and trim any uneven edges to form a neat rectangular shape.
- Season the Steak: In a small bowl, combine dried oregano, coarse sea salt, freshly ground black pepper, dried basil, dried rosemary, dried thyme, garlic powder, and garlic salt. Rub this seasoning mixture evenly over both sides of the steak. Lay three pieces of cooking twine spaced evenly underneath the steak, preparing it to be rolled and tied.
- Make the Filling: In a separate bowl, mix shredded mozzarella, finely chopped red bell pepper, chopped sun-dried tomatoes, chopped fresh spinach, chopped fresh basil leaves, minced garlic, egg yolk, and breadcrumbs. Mix well until fully combined.
- Stuff and Roll the Steak: Spread the stuffing mixture evenly over the steak, leaving a 1-inch unstuffed border around the edges. Carefully roll the steak tightly along the grain, enclosing the filling. Secure the roll by tying the pre-placed cooking twine around it, tucking any filling that escapes back inside.
- Preheat and Sear: Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat on the stovetop. Sear the rolled flank steak on all sides for 2 to 3 minutes per side until it develops a beautiful golden-brown crust.
- Roast the Steak: Transfer the skillet with the seared steak directly into the preheated oven. Roast for 25 minutes, then switch the oven to broil and cook for an additional 10 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest and Serve: Remove the skillet from the oven and let the stuffed flank steak rest for 10 minutes to allow juices to redistribute. After resting, carefully remove the twine, slice the steak into 1-inch thick pieces, and serve warm.
Notes
- Allowing the steak to come to room temperature helps it cook more evenly.
- Butterflying the steak ensures uniform thickness so it cooks consistently.
- Using cooking twine helps keep the roll tightly bound and the filling secure during cooking.
- Use an oven-safe skillet to easily transfer the steak from stovetop searing to oven roasting.
- Letting the steak rest after cooking prevents juices from escaping and keeps the meat tender.
- Adjust broiling time as needed to avoid overcooking; use a meat thermometer for best results.
