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Baked Stuffed Flank Steak with Spinach, Sun-Dried Tomatoes, and Mozzarella Recipe

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  • Author: Kimberly
  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the stuffed flank steak.
  2. 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.
  3. Pound Steak: Pound the steak evenly to about ¼ to ½ inch thickness to ensure even cooking and tenderness.
  4. 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.
  5. 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.
  6. Roll Steak: Roll the steak tightly along the grain, carefully tucking in any stray pieces of stuffing to keep everything inside.
  7. Tie Steak: Secure the rolled steak by tying it snugly at 2-inch intervals with cooking twine to hold its shape during baking.
  8. 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.
  9. Bake: Bake the steak in the preheated oven for 35 minutes, allowing the filling to cook through and the flavors to meld.
  10. 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.
  11. 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.

Find it online: https://slsrecipes.com/baked-stuffed-flank-steak-with-spinach-sun-dried-tomatoes-and-mozzarella-recipe/