Description
This Italian stuffed flank steak recipe features a flavorful blend of spinach, ricotta cheese, sun-dried tomatoes, and aromatic Italian herbs rolled inside a tender flank steak. The steak is seared to develop a rich crust and then finished in the oven to achieve perfect medium doneness, resulting in a visually impressive and delicious main dish perfect for special dinners or family meals.
Ingredients
Scale
Flank Steak
- 1.5 lbs (about 680 grams) flank steak
- Salt and pepper, to taste
- 2 tablespoons olive oil (plus more for drizzling)
- Toothpicks or kitchen twine, for securing the roll
Stuffing
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried Italian herbs or 1 tablespoon fresh, chopped
- Salt and pepper, to taste
Instructions
- Prepare the flank steak: Slice the flank steak horizontally to create a large pocket for the stuffing. Be careful not to cut all the way through.
- Make the stuffing mixture: In a mixing bowl, combine the chopped spinach, ricotta cheese, sun-dried tomatoes, minced garlic, and Italian herbs. Season the mixture generously with salt and pepper, then mix well to evenly distribute flavors.
- Stuff the steak: Spread the stuffing mixture evenly inside the pocket of the flank steak. Roll the steak tightly around the filling, then secure it using toothpicks or kitchen twine to hold its shape during cooking.
- Sear the steak: Preheat the oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the rolled flank steak for 4-5 minutes on each side until golden brown and a crust forms.
- Bake the steak: Transfer the skillet directly into the preheated oven. Bake the steak for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Rest and serve: Remove the skillet from the oven and let the stuffed flank steak rest for 10 minutes. This allows juices to redistribute. Slice the steak into thick pieces and serve warm.
Notes
- Make sure not to cut all the way through the flank steak when creating the pocket to hold the stuffing securely.
- Use fresh Italian herbs if available for a more vibrant flavor.
- Thermometer use is recommended to ensure the steak reaches the perfect internal temperature.
- Allowing the steak to rest after baking enhances juiciness and tenderness.
- For easier slicing, remove toothpicks or twine before serving.
