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
Scale
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
