Why You’ll Love This Recipe
The combination of tender, juicy flank steak and the creamy, flavorful filling of ricotta, mozzarella, and Parmesan cheeses makes this dish absolutely irresistible. The sun-dried tomatoes and spinach add a burst of flavor, while the herbs and garlic bring a touch of Italy to the table. Whether you’re an experienced cook or just starting out, this recipe is straightforward, and the result is nothing short of amazing.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ pounds flank steak
- 1 cup fresh spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil for searing
- Kitchen twine for tying (optional)
directions
1. Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Flank Steak:
Place the flank steak on a cutting board. Using a sharp knife, butterfly the steak by cutting it horizontally, being careful not to cut all the way through. Open it like a book to create a flat surface.
3. Make the Filling:
In a large mixing bowl, combine the chopped spinach, sun-dried tomatoes, ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix well until fully combined.
4. Stuff the Steak:
Open the butterflied flank steak and spread the cheese and vegetable filling evenly over one side. Roll the steak tightly from the side with the filling and secure it with kitchen twine if desired to keep it together during cooking.
5. Sear the Flank Steak:
Heat a skillet over medium-high heat and add a bit of olive oil. Sear the rolled steak for about 4-5 minutes on each side until browned and crispy.
6. Transfer to Oven:
Move the pan to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. For a more well-done steak, cook a few minutes longer.
7. Rest the Meat:
Remove the steak from the oven and let it rest for about 10 minutes. This will allow the juices to redistribute and keep the steak juicy.
8. Slice and Serve:
Once rested, remove the kitchen twine and slice the steak into 1-inch thick slices to showcase the beautiful filling. Serve warm.
Servings and timing
This recipe serves 4-6 people.
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Variations
- Add Herbs: For extra flavor, add fresh basil or parsley to the filling for a more aromatic touch.
- Swap Cheeses: Try substituting the ricotta with mascarpone or goat cheese for a different flavor profile.
- Vegetarian Version: Skip the meat and use a combination of mushrooms and spinach for a veggie-packed filling.
- Spicy Kick: Add red pepper flakes or chili powder to the filling for a spicy twist.
storage/reheating
Store leftover stuffed flank steak in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over medium heat or in a preheated oven at 350°F (175°C) until heated through.
FAQs
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts of beef like skirt steak or even chicken breasts if you prefer. Just ensure the meat is tender and can be rolled easily.
How do I know when the steak is done?
The best way to check doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 145°F (63°C). For medium, cook to 160°F (71°C).
Can I make this ahead of time?
Yes, you can prepare the stuffed flank steak up to the point of baking. Cover it and refrigerate for up to 24 hours before baking.
Can I make a vegetarian version of this recipe?
Absolutely! Substitute the meat with a hearty vegetable filling, such as a combination of mushrooms, spinach, and ricotta or goat cheese.
How do I slice the steak for the best presentation?
Make sure to use a sharp knife and slice against the grain to ensure tender, easy-to-chew slices that show off the beautiful filling.
Conclusion
Italian Stuffed Flank Steak is a delicious, show-stopping dish that will impress your family and guests. The rich, cheesy filling pairs perfectly with the savory beef, and the sun-dried tomatoes and spinach add a wonderful burst of flavor. Whether you’re cooking for a special occasion or just craving a delicious meal, this stuffed flank steak recipe is a must-try. Enjoy!
Italian Stuffed Flank Steak: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Italian
Description
Italian Stuffed Flank Steak is a savory and indulgent dish that combines tender flank steak with a flavorful filling of spinach, sun-dried tomatoes, and a blend of cheeses. It’s a perfect meal for any special occasion or a delicious weeknight dinner.
Ingredients
1 ½ pounds flank steak
1 cup fresh spinach, chopped
½ cup sun-dried tomatoes, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Olive oil for searing
Kitchen twine for tying (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
- Prepare the Flank Steak: Butterfly the flank steak by cutting it horizontally, being careful not to cut all the way through, and open it like a book.
- Make the Filling: In a large bowl, mix the spinach, sun-dried tomatoes, ricotta, mozzarella, Parmesan, garlic, oregano, basil, salt, and pepper until combined.
- Stuff the Steak: Spread the filling evenly on the butterflied flank steak, then roll the steak tightly and secure it with kitchen twine.
- Sear the Flank Steak: Heat olive oil in a skillet and sear the steak for 4-5 minutes on each side until browned.
- Transfer to Oven: Place the skillet in the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Rest the Meat: Let the steak rest for 10 minutes before slicing.
- Slice and Serve: Remove the twine, slice the steak into 1-inch thick slices, and serve warm.
Notes
If you prefer, you can add fresh basil or parsley to the filling for a more aromatic touch.
For a vegetarian version, replace the meat with a mixture of mushrooms, spinach, and ricotta or goat cheese.
If you’d like to make this dish ahead of time, prepare the stuffed steak up to the point of baking and refrigerate for up to 24 hours before cooking.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
