There is something truly special about an Italian Stuffed Flank Steak Recipe that brings a burst of vibrant, hearty flavors to your dinner table. This dish transforms tender, juicy flank steak into a beautiful roulade filled with fresh mozzarella, sun-dried tomatoes, spinach, and fragrant herbs, offering the perfect balance of savory, cheesy, and slightly sweet elements. It’s a show-stopping meal that looks as impressive as it tastes, perfect for impressing guests or treating yourself to a comforting, restaurant-quality feast at home.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Italian Stuffed Flank Steak Recipe plays a crucial role in combining to create a masterpiece of flavor and texture. From spices that infuse the steak with warmth to fresh veggies and creamy cheeses that add color and richness, these simple components come together beautifully.
- 1.5–2 pounds flank steak: The star of the dish, providing a lean but flavorful canvas for stuffing.
- 1 teaspoon dried oregano: Adds an earthy, aromatic note essential in Italian cuisine.
- 1 teaspoon coarse sea salt: Enhances all the flavors and helps tenderize the meat.
- 1 teaspoon freshly ground black pepper: Gives a mild heat and depth to the seasoning.
- 1 teaspoon dried basil: Brings a sweet, slightly peppery herbal touch.
- 1 teaspoon dried rosemary: Imparts a pine-like fragrance that pairs perfectly with meat.
- 1 teaspoon dried thyme: Adds subtle earthiness to the spice mix.
- 1 teaspoon garlic powder: Delivers a mellow garlic flavor that infuses throughout.
- 1 teaspoon garlic salt: Provides additional seasoning and garlic punch.
- 1 cup fresh mozzarella, shredded: Melts beautifully inside for creamy, cheesy goodness.
- 1 red bell pepper, finely chopped: Adds crunch and a sweet, vibrant color.
- ½ cup sun-dried tomatoes, chopped: Offers chewy texture and a tangy, sweet-savory contrast.
- 1 cup fresh spinach, chopped: Brings a fresh, mild bitterness and bright green hue.
- ¼ cup fresh basil leaves, chopped: Intensifies the Italian garden flavors with fresh herbaceousness.
- 2 cloves garlic, minced: Gives a fresh, sharp garlic aroma to the filling.
- 1 egg yolk: Acts as a binding agent to hold the filling together perfectly.
- ¼ cup breadcrumbs: Adds texture and helps absorb moisture so the filling isn’t soggy.
How to Make Italian Stuffed Flank Steak Recipe
Step 1: Prepare the Steak
Start by bringing the flank steak to room temperature for even cooking. Pat it dry, then carefully pound it to a uniform half-inch thickness using parchment paper layers to avoid tearing. If needed, butterfly the steak to get an even rectangular shape, trimming any irregular edges so the filling can spread evenly and it rolls beautifully.
Step 2: Season the Steak
Mix all the aromatic dried herbs and spices into a fragrant seasoning blend. Rub this mix generously onto both sides of the steak, coating it completely to build a bold flavor base. Lay cooking twine underneath the steak, spaced evenly, which will be essential for keeping your roll tight and intact after stuffing.
Step 3: Make the Filling
Combine shredded mozzarella, chopped red bell pepper, sun-dried tomatoes, spinach, fresh basil, minced garlic, egg yolk, and breadcrumbs in a bowl. This filling layers creaminess, freshness, and texture, making every bite exciting. Spread this mixture evenly over the steak, leaving a border so the filling doesn’t spill while rolling.
Step 4: Roll and Secure
Roll the steak tightly with the grain, tucking any loose filling back inside as you wrap. Tie the cooking twine around the roll to hold everything in place during cooking, ensuring that it cooks evenly and the filling stays perfectly sealed inside.
Step 5: Cook the Steak
Preheat your oven and heat an oven-safe skillet. Sear the rolled steak on all sides until each side is beautifully browned, which locks in juices and develops a mouthwatering crust. Transfer the skillet to the oven for roasting, then finish under the broiler until the steak reaches medium-rare, ensuring juicy tenderness.
Step 6: Rest and Slice
After roasting, let the steak rest for 10 minutes so the juices redistribute, preventing dryness when you slice. Cut into one-inch thick slices to reveal the gorgeous filled spiral inside, ready to impress every plate.
How to Serve Italian Stuffed Flank Steak Recipe
Garnishes
Fresh herbs like chopped basil or parsley sprinkled on top add a pop of color and freshness that brightens every bite of this flavorful dish. A drizzle of good quality olive oil can add a luxurious sheen and extra richness.
Side Dishes
Pair the stuffed flank steak with crispy roasted potatoes, a simple arugula salad tossed with lemon vinaigrette, or creamy polenta for a balanced meal. Each side complements and contrasts with the steak’s hearty filling, rounding out the dining experience.
Creative Ways to Present
Serve the slices fanned out on a large platter with some of the pan juices drizzled over for an elegant presentation. For a rustic vibe, place slices on a wooden board layered with roasted veggies and crusty bread, making sharing easy and inviting.
Make Ahead and Storage
Storing Leftovers
Wrap leftover steak slices tightly in foil or airtight containers and refrigerate. They will keep well for 3 to 4 days, allowing you to enjoy this delightful dish again without losing quality.
Freezing
You can freeze the stuffed and cooked flank steak wrapped securely in plastic wrap and foil or in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain the filling’s texture and flavors.
Reheating
Gently reheat slices on low heat in a covered pan or in the oven wrapped in foil to keep the steak moist. Avoid the microwave as it tends to make the meat tough and the cheese rubbery.
FAQs
Can I use other cuts of beef for this recipe?
While flank steak works best due to its thin, wide shape and tenderness, you could substitute top round or skirt steak, but the texture and cooking times will vary.
What can I substitute for fresh mozzarella if I can’t find it?
Fresh mozzarella is ideal for melting and creaminess, but ricotta or a mild provolone can work as alternatives, though the texture will change slightly.
How do I know when the steak is perfectly cooked?
Use a meat thermometer and aim for an internal temperature of 135°F (57°C) for medium-rare. This ensures the steak remains juicy and tender without overcooking.
Can I prepare the stuffed steak in advance?
Absolutely, you can prepare and roll the steak a few hours ahead and refrigerate it before cooking. Just bring it to room temperature before searing and roasting.
Is it necessary to use cooking twine?
Cooking twine helps keep the roll tight and the filling secure during cooking. If you don’t have twine, toothpicks could work for small sections but twine is highly recommended for better results.
Final Thoughts
Give this Italian Stuffed Flank Steak Recipe a try and you’ll discover how simple ingredients and a little patience transform into an extraordinary meal that excites the senses. It’s a perfect dish to celebrate gatherings or simply elevate a weeknight dinner—your table will be filled with smiles and satisfied appetites.
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Italian Stuffed Flank Steak Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This Italian Stuffed Flank Steak is a flavorful and elegant dish featuring a tender flank steak rolled with a savory stuffing of fresh mozzarella, red bell peppers, sun-dried tomatoes, spinach, fresh basil, and aromatic herbs. The steak is seasoned with Italian herbs and spices, seared to a perfect golden brown, then oven-roasted to medium-rare perfection. Ideal for a special dinner or weekend meal, this recipe combines juicy, rich flavors with a beautiful presentation.
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 flank steak from the fridge about 1 hour before cooking to bring it to room temperature. Pat the steak dry on both sides. Place the steak between two sheets of parchment paper and pound with a meat tenderizer to about ½-inch thickness. 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 prepared flank steak. Lay three pieces of cooking twine under the steak parallel and evenly spaced to secure the roll later.
- Make and Assemble the Filling: In a mixing bowl, combine shredded mozzarella, finely chopped red bell pepper, chopped sun-dried tomatoes, chopped fresh spinach, chopped fresh basil leaves, minced garlic, egg yolk, and breadcrumbs. Mix well to combine all ingredients evenly. Spread this stuffing mixture evenly over the surface of the seasoned steak, leaving a 1-inch border around the edges to prevent filling from spilling out during rolling.
- Roll and Secure the Steak: Starting from one of the long edges, roll the steak tightly in the direction of the grain, enclosing the filling inside. Use the pre-positioned cooking twine to tie the steak roll securely at three spots, ensuring it holds its shape during cooking. Tuck in any loose filling back inside before tying.
- Preheat and Sear: Preheat your oven to 375°F (190°C). Heat a large, oven-safe skillet over medium-high heat on the stovetop. Once hot, sear the rolled steak on all sides for about 2–3 minutes each, until it develops a rich, browned crust. This step locks in juices and enhances flavor.
- Roast and Broil: Transfer the skillet with the seared steak roll to the preheated oven. Roast for 25 minutes to cook evenly. After roasting, switch your oven setting to broil and cook for an additional 10 minutes, or until the internal temperature of the steak reaches 135°F (57°C) for a perfect medium-rare doneness.
- Rest and Slice: Remove the skillet from the oven and transfer the steak roll to a cutting board. Let it rest for 10 minutes to allow juices to redistribute, ensuring moist, tender meat. Remove the cooking twine carefully and slice the steak roll into 1-inch thick slices. Serve the stuffed flank steak warm for best flavor and texture.
Notes
- Bringing the steak to room temperature before cooking ensures even cooking throughout.
- Pounding the steak to uniform thickness allows for easier rolling and consistent cooking.
- Use kitchen twine to secure the roll tightly to prevent the filling from spilling during cooking.
- Adjust broiling time if you prefer steak doneness other than medium-rare; use a meat thermometer to check.
- Letting the steak rest after cooking preserves the juices, resulting in a tender final dish.
- This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
