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
