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
Scale
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.
