If you’re craving a dish that’s both impressive and comforting, the Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe is going to become your new go-to. This recipe takes a tender, flavorful flank steak and transforms it with a luscious filling of creamy mozzarella, vibrant spinach, and tangy sun-dried tomatoes, all rolled up and baked to juicy perfection. It’s a wonderful balance of savory, cheesy, and slightly sweet flavors that come together in a dish perfect for weeknight dinners or casual entertaining alike.
Ingredients You’ll Need
The magic behind this Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe lies in its simple yet thoughtfully chosen ingredients. Each one adds a unique layer of flavor and texture that makes this dish so special and satisfying.
- Flank steak: This lean, flavorful cut is perfect for slicing thin and stuffing, providing a hearty base for the filling.
- Egg yolk: Acts as a binder to keep the filling together for perfectly even bites.
- Mozzarella cheese: Melts into every crevice, offering creamy richness and gooey texture.
- Frozen spinach: Adds vibrant green color and a subtle earthiness while keeping the dish fresh.
- Sun-dried tomatoes: Bring a punch of concentrated sweetness and a little acidity to brighten the dish.
- Panko breadcrumbs: Help absorb moisture and add a slight crunch to the filling.
- Garlic salt: Infuses the dish with a savory depth and a gentle garlic undertone.
- Black pepper: Enhances the flavors with a mild heat.
- Olive oil: Used to coat the steak for a crisp, flavorful crust when baking and broiling.
How to Make Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
Step 1: Preheat Your Oven
Start by warming your oven to 425°F (220°C). This high heat ensures that the flank steak cooks evenly and develops a beautiful crust during baking and broiling.
Step 2: Butterfly the Flank Steak
Take your flank steak and slice it horizontally, but don’t cut all the way through. You want to open it up like a book, creating a larger surface area perfect for stuffing—this is the foundational step that makes rolling the steak possible.
Step 3: Pound the Steak
Use a meat mallet or rolling pin to gently pound the steak so it’s evenly about ¼ to ½ inch thick. This makes it tender, easier to roll, and ensures even cooking.
Step 4: Prepare the Stuffing Mixture
In a bowl, whisk the egg yolk lightly before mixing in the shredded mozzarella, well-drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. This mixture will be wonderfully cheesy and textured—a perfect complement to the steak’s richness.
Step 5: Spread the Filling
Evenly spread the stuffing over the steak, leaving about a 1-inch border free around the edges. Sprinkle ¼ teaspoon of garlic salt and some freshly ground black pepper over the filling to enhance its flavor.
Step 6: Roll and Tie the Steak
Carefully roll the steak tightly along the grain, making sure no filling spills out. Tie the roll with cooking twine at 2-inch intervals to hold its shape securely during baking.
Step 7: Season the Outside and Prepare for Baking
Place the stuffed, tied steak in a baking dish and drizzle with olive oil, rubbing it all over for a flavorful crust. Sprinkle the remaining ¼ teaspoon of garlic salt over the top to season the exterior as well.
Step 8: Bake and Broil
Bake for 35 minutes until the steak is cooked through. Then switch your oven to broil and cook the steak for 5 to 10 minutes to achieve a gorgeous browned finish. Keep a close eye to avoid burning—this step adds that irresistible caramelized touch.
Step 9: Rest and Slice
Once out of the oven, allow the steak to rest uncovered for 15 minutes. This resting time lets the juices redistribute, resulting in perfectly moist slices when you carve the roll for serving.
How to Serve Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
Garnishes
Fresh herbs like chopped parsley or basil make fantastic garnishes, adding a fresh, herbal note and a pop of color that beautifully complements the rich flavors in the steak. A light drizzle of balsamic glaze also works wonders if you’re feeling a bit adventurous!
Side Dishes
Classic roasted vegetables are a perfect match for this hearty stuffed flank steak. Think roasted carrots, green beans, or asparagus for a bright contrast. Creamy mashed potatoes or a fluffy couscous are also great companions, soaking up any delicious juices from the meat.
Creative Ways to Present
Consider slicing the stuffed steak into medallions and arranging them artfully on a platter. For a fun twist, stack slices with a drizzle of garlic butter or herb-infused olive oil to make the dish look as good as it tastes. Individual servings with microgreens add a touch of elegance for dinner parties.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, wrap up any leftover slices of this stuffed flank steak tightly in plastic wrap or place them in an airtight container. Refrigerate them promptly and use within 3 to 4 days to keep things fresh and delicious.
Freezing
If you want to save some for later, this recipe freezes well. Wrap the cooked steak tightly in foil and then in plastic wrap or place in a freezer-safe container. It will stay good for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the oven at 325°F (165°C) until warmed through to keep the steak tender and prevent the cheese from drying out. You can also reheat in a covered skillet over low heat, adding a splash of water and covering briefly to maintain moisture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, make sure to sauté it lightly and squeeze out excess moisture before adding it to the filling. This prevents the stuffing from becoming watery during baking.
Is flank steak the best cut for this recipe?
Flank steak is ideal because it’s thin and flexible enough to butterfly and roll, and it has plenty of flavor. If unavailable, skirt steak can be a suitable substitute with similar results.
Can I make this recipe gluten-free?
Yes, simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed nuts like almonds for a nice crunch and texture without gluten.
How do I prevent the steak from unrolling while baking?
Tying the steak tightly with kitchen twine at 2-inch intervals is key to keeping the roll intact. This step secures the filling inside and preserves its shape in the oven.
What wine pairs well with this baked stuffed flank steak?
A medium-bodied red wine like a Merlot or Chianti complements the richness of the meat and the tanginess of sun-dried tomatoes perfectly, making your meal feel even more special.
Final Thoughts
There’s something truly magical about sinking your teeth into a warm, savory slice of Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe. It’s a wonderful combination of hearty and fresh flavors wrapped up in one spectacular dish that’s sure to impress anyone you serve it to. I encourage you to try making this recipe soon—you’ll be amazed at how easy it is and how quickly it becomes a favorite in your kitchen!
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Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Stuffed Flank Steak recipe features tender flank steak butterflied and stuffed with a flavorful mixture of mozzarella cheese, spinach, and sun-dried tomatoes. Baked to perfection and finished under the broiler for a golden crust, this savory dish is perfect for an impressive yet easy dinner for four.
Ingredients
Steak
- 1 ½ pounds flank steak, butterflied
- 2 tablespoons olive oil
- ½ teaspoon garlic salt, divided
- 1 pinch black pepper, to taste
- Cooking twine (for tying steak)
Stuffing
- 1 egg yolk
- 1 ½ cups shredded mozzarella cheese
- 1 cup frozen spinach, thawed, rinsed, and drained well
- ½ cup chopped sun-dried tomatoes
- 2 tablespoons panko breadcrumbs
- ¼ teaspoon garlic salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the stuffed flank steak.
- Butterfly the Steak: Slice the flank steak horizontally, stopping before cutting all the way through, and open it like a book to create a large, flat surface for stuffing.
- Pound Steak: Pound the steak evenly to about ¼ to ½ inch thickness to ensure even cooking and tenderness.
- Prepare Stuffing: In a bowl, lightly whisk the egg yolk, then add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix everything well.
- Spread Stuffing: Evenly spread the stuffing mixture over the steak, leaving about a 1-inch border free of stuffing around the edges. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing for extra seasoning.
- Roll Steak: Roll the steak tightly along the grain, carefully tucking in any stray pieces of stuffing to keep everything inside.
- Tie Steak: Secure the rolled steak by tying it snugly at 2-inch intervals with cooking twine to hold its shape during baking.
- Prepare for Baking: Place the stuffed and tied steak in a baking dish. Drizzle olive oil over it and rub evenly on all sides. Sprinkle the remaining ¼ teaspoon garlic salt on top for seasoning.
- Bake: Bake the steak in the preheated oven for 35 minutes, allowing the filling to cook through and the flavors to meld.
- Broil: Switch the oven to broil and cook the steak for 5 to 10 minutes, watching closely until the exterior is browned to your preference.
- Rest and Serve: Remove the steak from the oven and let it rest uncovered for 15 minutes to allow juices to redistribute. Then slice and serve.
Notes
- Ensure the spinach is well drained to avoid excess moisture in the stuffing.
- Use fresh cooking twine to securely tie the steak and prevent it from unrolling during baking.
- Resting the steak after baking is crucial for juicy slices.
- Adjust broiling time based on your oven to avoid burning.
- Serve with a side of roasted vegetables or a fresh salad for a complete meal.
