Description
This Italian Stuffed Flank Steak recipe features a flavorful mix of mozzarella, sun-dried tomatoes, fresh vegetables, and herbs, all rolled inside a tenderized flank steak. The steak is seared before being oven-roasted and finished under the broiler to a perfect medium-rare, making it an impressive and delicious main dish for any occasion.
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
Filling
- 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
- ¼ cup breadcrumbs
Instructions
- Prepare the Steak: Remove the flank steak from the refrigerator an hour before cooking to bring it to room temperature. Pat the steak dry on both sides with paper towels. Place the steak between two sheets of parchment paper and pound it to about ½-inch thickness using a meat tenderizer. If needed, butterfly the steak to ensure an even thickness and trim any uneven edges to form a rectangular shape.
- Season the Steak: In a small bowl, combine oregano, coarse sea salt, black pepper, dried basil, dried rosemary, dried thyme, garlic powder, and garlic salt. Rub this seasoning blend evenly over both sides of the steak. Lay three pieces of cooking twine underneath the steak, spaced evenly apart, to facilitate rolling and tying later.
- Make the Filling: In a mixing bowl, combine 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 all ingredients are evenly incorporated.
- Assemble the Roll: Spread the prepared filling evenly over the seasoned steak, leaving about a 1-inch border around the edges to prevent spilling. Starting from one side, roll the steak tightly with the grain of the meat. Use the pre-placed cooking twine to securely tie the rolled steak at the three spaced intervals. Tuck any loose filling inside as you secure the roll.
- Preheat Oven and Sear Steak: Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat on the stovetop. Once hot, sear the stuffed and tied flank steak on all sides for 2 to 3 minutes per side, until it develops a rich brown crust.
- Roast and Broil: Transfer the skillet with the seared steak into the preheated oven. Roast for 25 minutes to cook through. Then, switch the oven to broil mode and cook for an additional 10 minutes or until the steak’s internal temperature reaches 135°F (57°C) for medium-rare doneness.
- Rest and Serve: Remove the stuffed flank steak from the oven and let it rest for 10 minutes to allow the juices to redistribute. Using a sharp knife, cut the roll into 1-inch thick slices and serve warm for a flavorful and impressive main dish.
Notes
- Bringing the steak to room temperature before cooking ensures even cooking throughout.
- Be careful not to overfill the steak to avoid stuffing spilling out during rolling and cooking.
- Using an oven-safe skillet allows you to easily transfer from stovetop searing to oven roasting without changing pans.
- Adjust broiling time if you prefer your steak more or less done; use a meat thermometer to check the internal temperature.
- Letting the steak rest after cooking is crucial for juicy, tender slices.
