Description
This Italian Stuffed Flank Steak is a mouthwatering dish that combines tender flank steak with a flavorful stuffing of sun-dried tomatoes, spinach, and mozzarella. Roasted with fresh asparagus and drizzled with olive oil, it’s a perfect family dinner that’s both impressive and easy to prepare
Ingredients
For the Dry Rub:
1 tsp dried oregano
1 tsp coarse sea salt
½ tsp dried basil
½ tsp dried rosemary
½ tsp dried thyme
½ tsp garlic powder
½ tsp garlic salt
½ tsp fresh cracked pepper
For the Pan:
1 (2 lb) flank steak, pounded to ⅓–½ inch thick
1 lb fresh asparagus, woody ends removed
3 tbsp extra virgin olive oil, divided
For the Stuffing:
3 cloves garlic, grated
½ diced red pepper
⅓ cup diced sun-dried tomatoes
⅓ cup fresh basil, chopped
1 cup fresh spinach
1 egg yolk
2 tbsp plain breadcrumbs
4–6 oz fresh shredded mozzarella
Instructions
-
Remove the flank steak from the refrigerator 30–60 minutes before preparing. Pound to ⅓–½ inch thick if necessary.
-
Preheat oven to 425°F (220°C). In a small bowl, mix dry rub ingredients. Rub evenly on both sides of the steak. Place 3 pieces of twine under the steak and set aside.
-
Prepare the stuffing by mixing garlic, red pepper, sun-dried tomatoes, basil, spinach, egg yolk, breadcrumbs, and mozzarella.
-
Place stuffing in the center of the steak, leaving about an inch from the edges. Roll tightly, tucking in the ends. Secure with cooking twine.
-
Heat 1 tbsp olive oil in a cast iron pan. Brown the steak on all sides, drizzle with another tbsp olive oil, then bake for 25 minutes.
-
Toss the asparagus with remaining olive oil and salt, set aside.
-
After 25 minutes, remove steak from the oven, add asparagus to the pan, and broil for 10 minutes.
-
Check steak’s temperature with a meat thermometer. For medium, the temperature should be 130°F (54°C) and rise to 137–140°F (58–60°C) after resting. Let steak rest for 10 minutes.
-
Slice the steak and serve with roasted asparagus and pan drippings.
Notes
-
For an extra kick, add a pinch of red pepper flakes to the stuffing.
-
Ensure the steak is fully rested before slicing to preserve juiciness.
-
Leftovers are great in sandwiches or salads.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 120mg