Italian Stuffed Flank Steak

Why You’ll Love This Recipe

This Italian Stuffed Flank Steak is a show-stopping dish that’s both easy to prepare and packed with bold flavors. The flank steak, once pounded to a tender consistency, is stuffed with a savory blend of mozzarella, spinach, and sun-dried tomatoes, providing a satisfying and juicy bite in every slice. The dry rub creates a deliciously seasoned crust, and the asparagus roasted alongside the steak adds the perfect vegetable side dish. This recipe is ideal for a weeknight dinner or when you’re looking to impress guests with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dry Rub:

• 1 teaspoon dried oregano

• 1 teaspoon coarse sea salt

• ½ teaspoon dried basil

• ½ teaspoon dried rosemary

• ½ teaspoon dried thyme

• ½ teaspoon garlic powder

• ½ teaspoon garlic salt

• ½ teaspoon fresh cracked pepper

For the Pan:

• 1 (2 lb) flank steak, pounded to ½ inch thick

• 1 lb fresh asparagus, woody ends removed

• 3 tablespoons extra virgin olive oil (divided)

For the Stuffing:

• 3 cloves garlic, grated

• ½ red bell pepper, diced

• ⅓ cup sun-dried tomatoes, diced

• ⅓ cup fresh basil, chopped

• 1 cup fresh spinach

• 1 egg yolk

• 2 tablespoons plain breadcrumbs

• 4-6 oz fresh shredded mozzarella

directions

1. Prep the Meat:
   Remove the flank steak from the refrigerator about 30-60 minutes before cooking to bring it to room temperature. Pound it out to an even ½-inch thickness using parchment paper and a meat mallet.

2. Make the Dry Rub:
   Combine all dry rub ingredients and massage it into both sides of the flank steak. Lay the steak on a piece of parchment paper, place 3 pieces of cooking twine underneath it, and set it aside.

3. Prepare the Stuffing:
   In a bowl, combine the grated garlic, diced bell pepper, sun-dried tomatoes, fresh basil, spinach, egg yolk, breadcrumbs, and shredded mozzarella. Mix until everything is well combined.

4. Stuff the Steak:
   Spoon the stuffing onto the center of the flank steak, leaving about an inch from each end. Roll the steak up tightly, securing it with cooking twine.

5. Cook the Flank Steak:
   Preheat the oven to 425°F (220°C). Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the rolled-up flank steak for 3-4 minutes per side until browned. Then, transfer the pan to the oven and roast the steak for 25 minutes.

6. Add the Asparagus:
   While the steak is cooking, toss the asparagus with the remaining 2 tablespoons of olive oil. After 25 minutes, remove the steak from the oven, add the asparagus around the steak, and set the oven to broil. Broil for an additional 10 minutes, checking the doneness of the steak with a meat thermometer (medium doneness is about 130°F, which will rise to 137-140°F after resting).

7. Rest and Serve:
   Once cooked, let the steak rest for 10 minutes before slicing. Serve with the roasted asparagus and drizzle with any pan juices.

Servings and timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 45 minutes

• Total Time: 1 hour 5 minutes

Variations

• Add more vegetables: You can add mushrooms or zucchini to the stuffing for added flavor and texture.

• Cheese swap: Try using ricotta cheese instead of mozzarella for a creamier stuffing.

• Spicy version: Add crushed red pepper flakes or chili powder to the dry rub for a bit of heat.

• Herb variations: Experiment with different herbs such as thyme, rosemary, or parsley in the stuffing for additional flavor.

storage/reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. Alternatively, you can reheat individual slices in the microwave for 1-2 minutes.

• Freezing: You can freeze the stuffed steak before cooking. Wrap it tightly in plastic wrap and foil, then store it in a freezer-safe bag. When ready to cook, thaw in the refrigerator overnight and follow the recipe directions.

FAQs

1. Can I use a different cut of meat?

Yes, you can use a different cut of beef such as skirt steak or top round, but flank steak is ideal for this recipe due to its tenderness and flavor.

2. Can I stuff the steak ahead of time?

Yes, you can prepare the stuffed steak a day in advance, then refrigerate it until you’re ready to cook.

3. How do I know when the steak is done?

Use a meat thermometer to check the internal temperature. Medium doneness is 130°F, which will rise to 137-140°F after resting.

4. Can I make this recipe without broiling the asparagus?

Yes, you can cook the asparagus in the oven along with the steak, but broiling gives it a nice crisp texture and flavor.

5. Can I use frozen vegetables for the stuffing?

Yes, you can use frozen spinach and sun-dried tomatoes, but be sure to thaw and drain the spinach well before using it.

6. Can I make this recipe with a non-stick pan?

A cast-iron skillet is ideal for searing, but a non-stick pan will work as long as it can handle the high heat needed for browning the steak.

7. Can I prepare this with a gas grill instead of the oven?

Yes, you can grill the stuffed flank steak. Preheat the grill, sear the steak on both sides, then reduce the heat and finish cooking on the indirect side.

8. How can I prevent the stuffing from falling out?

Make sure to roll the steak tightly and secure the ends well with cooking twine. You can also secure the stuffing with toothpicks before rolling.

9. Can I use a different herb for the dry rub?

Yes, feel free to swap the herbs in the dry rub to your liking. Fresh herbs like thyme or rosemary will add great flavor as well.

10. Can I add cheese to the asparagus?

Yes, grated Parmesan cheese or mozzarella can be sprinkled over the asparagus before broiling for added flavor.

Conclusion

Italian Stuffed Flank Steak is a hearty and flavorful meal that combines tender, juicy flank steak with a savory stuffing of mozzarella, spinach, sun-dried tomatoes, and fresh herbs. With its tender texture, delicious stuffing, and perfectly roasted asparagus, this recipe offers a great alternative to more expensive cuts of meat. Whether you’re cooking for a special occasion or just want to enjoy a satisfying dinner, this Italian Stuffed Flank Steak will surely impress.

Italian Stuffed Flank Steak

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• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Oven-baked
• Cuisine: Italian

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Description

Italian Stuffed Flank Steak is a mouth-watering, succulent dinner featuring a flavorful stuffing of mozzarella, spinach, sun-dried tomatoes, and fresh herbs. The flank steak is tenderized, seasoned with a dry rub, and roasted with asparagus, making it a hearty and impressive meal for any occasion.

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Ingredients

1 teaspoon dried oregano

1 teaspoon coarse sea salt

½ teaspoon dried basil

½ teaspoon dried rosemary

½ teaspoon dried thyme

½ teaspoon garlic powder

½ teaspoon garlic salt

½ teaspoon fresh cracked pepper

1 (2 lb) flank steak, pounded to ½ inch thick

1 lb fresh asparagus, woody ends removed

3 tablespoons extra virgin olive oil (divided)

3 cloves garlic, grated

½ red bell pepper, diced

⅓ cup sun-dried tomatoes, diced

⅓ cup fresh basil, chopped

1 cup fresh spinach

1 egg yolk

2 tablespoons plain breadcrumbs

4–6 oz fresh shredded mozzarella

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Instructions

1. Remove the flank steak from the refrigerator about 30-60 minutes before cooking. Pound to an even ½-inch thickness using parchment paper and a meat mallet.
2. Combine all dry rub ingredients and massage into both sides of the flank steak. Lay the steak on parchment paper, place 3 pieces of cooking twine underneath, and set aside.
3. Prepare the stuffing: In a bowl, combine grated garlic, diced bell pepper, sun-dried tomatoes, fresh basil, spinach, egg yolk, breadcrumbs, and shredded mozzarella. Mix well.
4. Spoon the stuffing onto the center of the flank steak, leaving an inch from each end. Roll tightly and secure with cooking twine.
5. Preheat the oven to 425°F (220°C). Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Sear the rolled flank steak for 3-4 minutes per side until browned, then transfer to the oven and roast for 25 minutes.
6. While the steak cooks, toss the asparagus with the remaining 2 tablespoons olive oil. After 25 minutes, remove the steak from the oven, add the asparagus, and set the oven to broil. Broil for an additional 10 minutes, checking the steak’s doneness with a meat thermometer (130°F for medium, which will rise to 137-140°F after resting).
7. Let the steak rest for 10 minutes before slicing. Serve with roasted asparagus and drizzle with pan juices.

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Notes

Vegetables: Add mushrooms or zucchini to the stuffing for extra flavor.

Cheese swap: Try ricotta instead of mozzarella for a creamier stuffing.

Spicy version: Add crushed red pepper flakes to the dry rub for a spicy kick.

Herb variations: Use thyme, rosemary, or parsley in the stuffing for added flavor.

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Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 4g
• Sodium: 950mg
• Fat: 27g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 44g
• Cholesterol: 120mg