If you are looking to impress your family or guests with a stunning yet comforting main dish, this Italian Stuffed Flank Steak Recipe is your new best friend. Packed with Mediterranean flavors, the rolled flank steak encases a vibrant filling of mozzarella, sun-dried tomatoes, fresh herbs, and spinach, creating a perfect balance of juicy meat and melty, savory goodness. Every bite is a celebration of classic Italian ingredients that come together to transform a simple cut of beef into an elegant and hearty feast.
Ingredients You’ll Need
These ingredients are straightforward but incredibly important; each one adds a unique touch, from the tenderizing herbs to the creamy mozzarella that melts into the filling, making this dish as flavorful as it is visually appealing.
- 1.5–2 pounds flank steak: The star of the dish; thin and lean, perfect for rolling and stuffing.
- 1 teaspoon dried oregano: Adds warm, earthy notes typical in Italian cuisine.
- 1 teaspoon coarse sea salt: Enhances all the flavors and helps tenderize the meat.
- 1 teaspoon freshly ground black pepper: Provides a subtle heat to the steak.
- 1 teaspoon dried basil: Brings a slightly sweet and peppery herby touch.
- 1 teaspoon dried rosemary: Adds a fragrant, pine-like aroma that complements the beef.
- 1 teaspoon dried thyme: Contributes a gentle, savory depth.
- 1 teaspoon garlic powder: Packs robust flavor without overpowering the other herbs.
- 1 teaspoon garlic salt: Delivers a perfect garlic kick and salt balance.
- 1 cup fresh mozzarella, shredded: Melts beautifully inside the steak, creating a creamy filling.
- 1 red bell pepper, finely chopped: Adds sweetness and bright color contrast.
- ½ cup sun-dried tomatoes, chopped: Offers an intense, slightly tangy flavor.
- 1 cup fresh spinach, chopped: Provides a fresh, green component packed with nutrients.
- ¼ cup fresh basil leaves, chopped: Brightens up the filling with fresh herbal vibrancy.
- 2 cloves garlic, minced: Infuses a punch of pungent, aromatic flavor.
- 1 egg yolk: Acts as a binding agent to hold the filling together nicely.
- ¼ cup breadcrumbs: Adds texture and soaks up moisture to prevent sogginess.
How to Make Italian Stuffed Flank Steak Recipe
Step 1: Prepare the Steak
Start by giving your flank steak some time to come to room temperature; this ensures even cooking. Then, gently pat it dry—this is key for a good sear later on. Next, placing the steak between parchment paper sheets and pounding it to about half an inch in thickness is essential to get an even flat surface. If your steak is uneven, butterfly it to create a rectangular shape. Trimming any jagged edges helps keep the roll tidy and easy to handle.
Step 2: Season the Steak
Create an aromatic seasoning blend by mixing oregano, sea salt, black pepper, basil, rosemary, thyme, garlic powder, and garlic salt in a small bowl. Rub this fragrant mixture evenly over both sides of the steak—it’s what will infuse the meat with those unmistakable Italian flavors. Lay out three pieces of cooking twine underneath the steak to prepare for rolling, evenly spaced for secure tying.
Step 3: Make and Add the Filling
Combine your fresh mozzarella, chopped red bell pepper, sun-dried tomatoes, spinach, basil, minced garlic, egg yolk, and breadcrumbs in a bowl until well mixed. This luscious filling melds creamy, tangy, and crunchy elements that perfectly complement the rich beef. Spread the mixture evenly over the seasoned steak, leaving a one-inch border on all sides—this border keeps the filling from escaping when rolled.
Step 4: Roll and Tie the Steak
Roll the steak up tightly along the grain to keep the structure firm and ensure an even slice later. Use the pre-laid cooking twine to tie the roll securely; this step is vital to hold the filling inside during cooking. Any filling that tries to peek out can be gently pushed back before tying. This rolling technique creates a beautiful spiral of meat and filling once sliced.
Step 5: Sear and Roast
Preheat your oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat, then sear the rolled steak on all sides for 2 to 3 minutes each until it develops a rich, golden-brown crust. This step locks in juices and flavors. Transfer the skillet to the oven and roast the steak for 25 minutes, then switch the oven to broil for an additional 10 minutes to reach a perfect medium-rare internal temperature of 135°F (57°C). Rest the steak for 10 minutes to let the juices redistribute before slicing.
Step 6: Slice and Serve
Remove the cooking twine carefully, then slice the steak into one-inch thick pieces. You will be rewarded with beautiful spirals of melted cheese, vibrant veggies, and tender beef—perfectly portioned and ready for the table.
How to Serve Italian Stuffed Flank Steak Recipe
Garnishes
Fresh herbs like chopped basil or parsley scattered on top immediately brighten the dish visually and add a fresh aroma that complements the rich filling. A drizzle of good quality extra virgin olive oil brings a subtle fruity richness without overpowering the flavors.
Side Dishes
This Italian Stuffed Flank Steak Recipe pairs wonderfully with simple sides such as garlic roasted potatoes, a fresh arugula salad with lemon vinaigrette, or creamy polenta. These accompaniments keep the spotlight on the steak while providing complementary textures and tastes to round out the meal.
Creative Ways to Present
For a dinner party, arrange the sliced steak on a large platter surrounded by colorful roasted vegetables and sprinkle with shaved Parmesan. You can even serve smaller, appetizer-style slices on crostini topped with a bit of balsamic reduction for a fun twist. Presentation can turn a humble flank steak into a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Italian Stuffed Flank Steak tightly in foil or store in an airtight container in the fridge. It will stay fresh for up to three days, perfect for enjoying next-day meals that taste just as amazing.
Freezing
This recipe freezes well if you want to prepare in advance. Wrap the fully cooked and cooled steak tightly in plastic wrap and then foil before freezing. It keeps best for up to two months without sacrificing flavor or texture.
Reheating
To reheat, thaw the steak in the refrigerator overnight, then warm it gently in the oven at 325°F (160°C) until heated through. Avoid microwaving to keep the meat tender and juicy and prevent the filling from becoming rubbery.
FAQs
Can I use a different cut of beef?
Flank steak is ideal because of its thinness and leanness, which makes it perfect for rolling. However, you can use skirt steak or top round if flank steak is unavailable, but adjustments in thickness and cooking time may be necessary.
Is this recipe gluten-free?
The breadcrumbs in the filling contain gluten, but you can easily swap them with gluten-free breadcrumbs or crushed gluten-free crackers to keep the recipe safe for gluten-sensitive diets.
Can I prepare the stuffed steak in advance?
Absolutely! You can prepare and roll the steak, then refrigerate it overnight before cooking. Just be sure to bring it back to room temperature before searing and roasting for even cooking.
What’s the best way to slice the stuffed steak?
Slice against the grain into one-inch thick pieces. This technique ensures each slice is tender and showcases the beautiful filling spiral without falling apart.
Can I add other vegetables to the filling?
Yes! Feel free to incorporate finely chopped mushrooms, zucchini, or even olives for additional flavors and textures. Just be mindful of moisture levels to keep the filling firm enough to hold together.
Final Thoughts
This Italian Stuffed Flank Steak Recipe is one of those dishes that brings people together, combining rich flavors with a touch of rustic elegance. Whether it’s a special family dinner or an impressive meal for friends, this recipe promises delight in every bite. Give it a try—you’re going to fall in love with how simple ingredients can create something incredibly delicious and memorable.
Print
Italian Stuffed Flank Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Description
This Italian Stuffed Flank Steak recipe features a tender flank steak filled with a flavorful mixture of fresh mozzarella, red bell pepper, sun-dried tomatoes, spinach, fresh basil, and aromatic herbs. The steak is seasoned, rolled, seared, and then oven-roasted to perfection, finished with a broil for a beautiful crust. Perfect for an impressive yet approachable dinner, it combines Italian-inspired flavors and a satisfying presentation.
Ingredients
For the 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
For the 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 fridge 1 hour before cooking to allow it to come 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 achieve even thickness and trim uneven edges to form a rectangular shape for easier rolling.
- Season the Steak: In a small bowl, combine dried oregano, coarse sea salt, freshly ground black pepper, dried basil, dried rosemary, dried thyme, garlic powder, and garlic salt. Rub this seasoning mix evenly over both sides of the steak. Lay three pieces of cooking twine underneath the steak, spaced evenly to secure it after rolling.
- Make the Filling: In a mixing bowl, combine shredded fresh mozzarella, finely chopped red bell pepper, chopped sun-dried tomatoes, chopped fresh spinach, chopped fresh basil leaves, minced garlic, egg yolk, and breadcrumbs. Mix thoroughly to create a uniform filling.
- Stuff and Roll the Steak: Spread the filling mixture evenly over the surface of the steak, leaving about a 1-inch border all around. Carefully roll the steak tightly along the grain to encase the filling. Secure the roll with the pre-placed cooking twine, spacing the ties evenly. Tuck any loose filling back inside before tying securely.
- Preheat and Sear: Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat on the stovetop. Sear the rolled steak on all sides, about 2–3 minutes per side, until it develops a rich golden-brown crust.
- Roast the Steak: Transfer the skillet with the seared steak to the preheated oven. Roast for 25 minutes to cook the meat through gently.
- Broil for Finish: After roasting, switch the oven setting to broil. Broil the steak for an additional 10 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare doneness. This step develops a crispy browned crust on the exterior.
- Rest, Slice, and Serve: Remove the skillet from the oven and let the steak rest for 10 minutes to allow juices to redistribute. Carefully cut the steak into 1-inch thick slices using a sharp knife and serve warm to enjoy the melted cheese and flavorful filling with each bite.
Notes
- Allowing the flank steak to reach room temperature ensures even cooking.
- Butterflying the steak helps in achieving a uniform thickness for rolling.
- The egg yolk acts as a binder so the filling holds together inside the steak.
- Use an instant-read thermometer to check doneness for perfect medium-rare.
- Letting the meat rest before slicing preserves the juices and flavor.
- Using an oven-safe skillet allows seamless transition from stove to oven.
