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.
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
Instructions
- 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.
- 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.
- 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.
- Spoon the stuffing onto the center of the flank steak, leaving an inch from each end. Roll tightly and secure with cooking twine.
- 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.
- 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).
- Let the steak rest for 10 minutes before slicing. Serve with roasted asparagus and drizzle with pan juices.
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.
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
