Description
This Italian Stuffed Flank Steak recipe features a tender, flavorful flank steak rolled with a savory filling of fresh mozzarella, red bell pepper, sun-dried tomatoes, spinach, and herbs. The steak is seasoned with classic Italian spices, seared to perfection, then oven-roasted and broiled to achieve a beautifully browned crust with a juicy, medium-rare interior. Perfect for a delightful dinner, this stuffed steak combines aromatic herbs and a rich cheese filling for a satisfying meal.
Ingredients
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 (binds the filling)
- ¼ cup breadcrumbs (adds texture)
Instructions
- Prepare the Steak: Remove the flank steak from the refrigerator 1 hour before cooking to bring it to room temperature. Pat the steak dry on both sides to ensure good searing. Place the steak between two sheets of parchment paper and pound it to about ½-inch thickness using a meat tenderizer. If the steak is uneven, butterfly it to achieve even thickness and trim any uneven edges to create a rectangular shape.
- 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 blend evenly on both sides of the steak. Lay three pieces of cooking twine underneath the steak, spaced evenly, to prepare for rolling.
- Make the Filling: In a separate bowl, mix together the shredded mozzarella, finely chopped red bell pepper, chopped sun-dried tomatoes, chopped fresh spinach, chopped fresh basil leaves, minced garlic, egg yolk, and breadcrumbs until well combined. Spread this filling evenly over the seasoned steak, leaving about a 1-inch border around the edges.
- Roll and Tie the Steak: Carefully roll the steak tightly with the grain, enclosing the filling inside. Secure the roll using the cooking twine placed underneath, making sure to tuck any loose filling back inside to prevent spilling during cooking.
- Preheat and Sear: Preheat your oven to 375°F (190°C). Heat a large oven-safe skillet over medium-high heat. Once hot, sear the rolled steak on all sides for 2 to 3 minutes per side to develop a golden-brown crust.
- Roast and Broil: Transfer the skillet with the seared steak to the preheated oven and roast for 25 minutes. After roasting, switch the oven to broil and cook the steak for an additional 10 minutes, or until the internal temperature reaches 135°F (57°C) for a perfect medium-rare doneness.
- Rest and Serve: Remove the skillet from the oven and let the steak rest for 10 minutes to allow juices to redistribute. Remove the cooking twine, slice the steak into 1-inch thick slices, and serve warm for a delicious meal.
Notes
- Letting the steak come to room temperature ensures more even cooking.
- Using cooking twine helps the steak maintain its shape and keeps the filling secure.
- Adjust the internal temperature according to your preferred doneness: 130°F for rare, 140°F for medium.
- Using an oven-safe skillet makes the transition from stovetop searing to oven roasting seamless.
- The resting period after cooking is crucial for juicy, tender slices.
