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
Scale
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.
