Italian Stuffed Flank Steak Recipe
If you’re looking to wow your family or dinner guests, Italian Stuffed Flank Steak is the showstopper you need in your recipe rotation. This dish features tender, juicy steak rolled up with a vibrant medley of spinach, roasted red peppers, sun-dried tomatoes, and melty cheeses, all scented with garlic and fresh basil. Sliced into beautiful pinwheels and drizzled with savory pan juices, it’s as gorgeous to serve as it is delicious to eat. Whether it’s a special occasion or you just want to treat yourself to something extraordinary, this Italian Stuffed Flank Steak delivers restaurant-quality flavor from your own kitchen.
Ingredients You’ll Need
The beauty of Italian Stuffed Flank Steak lies in its simple, fresh ingredients that come together for a burst of flavor and color in every bite. Each element adds its own magic, from the tender steak to the savory cheese and bright, bold veggies.
- Flank Steak (1 1/2 pounds, butterflied): The perfect cut for rolling, it’s lean yet tender when prepared just right.
- Olive Oil (2 tablespoons): Adds richness and helps everything brown beautifully, both inside and out.
- Fresh Spinach (1 cup): Lends a pop of color and freshness to the filling.
- Roasted Red Peppers (1/2 cup, sliced): Sweet, smoky notes that contrast the savory steak.
- Sun-Dried Tomatoes (1/2 cup, chopped): Intensely flavorful and slightly tangy, they bring depth to the dish.
- Shredded Mozzarella Cheese (1 cup): For that gooey, stretchy melt in every bite.
- Grated Parmesan Cheese (1/4 cup): Adds a nutty, salty kick that pairs perfectly with the other cheeses.
- Garlic (2 cloves, minced): A must for classic Italian aroma and flavor.
- Fresh Basil (1 tablespoon, chopped): Brings a sweet, herbal brightness that lifts the filling.
- Italian Seasoning (1 teaspoon): A blend of dried herbs to round out the classic flavors.
- Salt (1 teaspoon): Essential for seasoning the steak and enhancing every layer.
- Black Pepper (1/2 teaspoon): For a hint of warmth and spice.
- Beef Broth (1/2 cup): Adds moisture and becomes part of the delicious pan sauce.
- Red Wine (1/2 cup, optional): Deepens the sauce and gives it a restaurant-worthy finish.
How to Make Italian Stuffed Flank Steak
Step 1: Prep the Flank Steak
Start by laying your butterflied flank steak flat on a cutting board. Cover it with plastic wrap and, using a meat mallet or rolling pin, gently pound it out to an even thickness of about 1/2 inch. This not only makes rolling easier, but also ensures even cooking and a tender bite every time.
Step 2: Season the Steak
Drizzle one tablespoon of olive oil over the pounded steak, then sprinkle with salt, pepper, and Italian seasoning. A well-seasoned base means every bite of your Italian Stuffed Flank Steak will be bursting with flavor, right down to the very edges.
Step 3: Layer the Filling
Evenly layer the fresh spinach, roasted red peppers, sun-dried tomatoes, shredded mozzarella, grated Parmesan, minced garlic, and chopped basil over the steak, leaving about an inch border around the edges. Each ingredient should be spread out so you get a little of everything in every bite.
Step 4: Roll and Tie
Starting from one long edge, roll the steak tightly into a log, tucking in the filling as you go. Secure the roll with kitchen twine at 2-inch intervals. This helps the Italian Stuffed Flank Steak keep its beautiful shape while cooking and ensures those gorgeous pinwheels when you slice it.
Step 5: Sear the Steak
Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Add the rolled steak and sear on all sides, turning with tongs, until a deep golden brown develops, about 2 to 3 minutes per side. Searing locks in juices and adds irresistible flavor.
Step 6: Add Sauce Ingredients
Pour the beef broth and red wine (if using) into the skillet around the steak. This will create a savory pan sauce as the Italian Stuffed Flank Steak bakes, ready to drizzle over the finished slices.
Step 7: Bake to Perfection
Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium. The cheese will melt, the filling will meld, and the steak will be juicy and tender.
Step 8: Rest and Slice
Remove the skillet from the oven and let the steak rest for 10 minutes. This allows the juices to redistribute for maximum tenderness. Remove the twine, then slice the steak crosswise into thick pinwheels, revealing that beautiful spiral of filling inside your Italian Stuffed Flank Steak.
How to Serve Italian Stuffed Flank Steak
Garnishes
A sprinkle of freshly chopped basil or parsley adds a pop of color and a hint of freshness. For a little extra Italian flair, grate some extra Parmesan over the top just before serving. A drizzle of the pan juices brings even more savory depth to every slice.
Side Dishes
Italian Stuffed Flank Steak is wonderful served alongside roasted potatoes, buttery pasta, or a crisp green salad. Garlic bread or polenta are also fantastic options for soaking up those delicious pan juices. Choose your favorite Italian-inspired sides to round out the meal.
Creative Ways to Present
Arrange the sliced pinwheels on a platter in a circular pattern for a stunning presentation. You can also serve each pinwheel over a bed of arugula or baby greens for a restaurant-worthy look. For a more rustic feel, serve straight from the skillet at the table so guests can help themselves.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the steak cool completely, then store slices in an airtight container in the refrigerator. The flavors often deepen overnight, making for an even more delicious lunch or dinner the next day.
Freezing
Italian Stuffed Flank Steak freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to two months, so you can enjoy this special dish anytime.
Reheating
To reheat, place slices in a baking dish with a splash of beef broth, cover with foil, and warm in a 325°F oven until heated through. This gentle method keeps the steak juicy and the filling melty, just like when it was first made.
FAQs
Can I prepare Italian Stuffed Flank Steak ahead of time?
Absolutely! You can assemble the rolled and stuffed steak up to a day in advance. Simply wrap it tightly and refrigerate until you’re ready to sear and bake. This makes entertaining a breeze.
What can I use instead of flank steak?
If flank steak isn’t available, you can substitute with skirt steak or even a thinly pounded sirloin. Just make sure the meat is thin enough to roll and sturdy enough to hold the filling.
Is there a substitute for sun-dried tomatoes?
Yes, you can use finely chopped fresh tomatoes or even roasted cherry tomatoes for a milder flavor. However, sun-dried tomatoes add a concentrated tang that’s especially delicious in this recipe.
Can I make Italian Stuffed Flank Steak gluten-free?
This recipe is naturally gluten-free, as it uses only fresh meats, veggies, and cheeses. Just be sure any packaged ingredients (like broth) are certified gluten-free if you’re sensitive.
What wine pairs best with this dish?
A medium-bodied red like Chianti, Sangiovese, or even a Merlot pairs beautifully with the rich flavors of Italian Stuffed Flank Steak. If you prefer white, try a crisp Pinot Grigio to balance the savory notes.
Final Thoughts
If you love bold flavors and a little bit of kitchen drama, give Italian Stuffed Flank Steak a try. It’s a dish that’s sure to impress, yet it’s surprisingly approachable and rewarding to make at home. Gather your ingredients, roll up your sleeves, and enjoy every savory, cheesy, colorful bite!
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Italian Stuffed Flank Steak Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Italian Stuffed Flank Steak recipe features a tender flank steak filled with fresh spinach, roasted red peppers, sun-dried tomatoes, and a blend of mozzarella and Parmesan cheeses. Seasoned with garlic, basil, and Italian herbs, then seared and baked to perfection, it makes a flavorful and impressive main course perfect for family dinners or special occasions.
Ingredients
Steak and Seasoning
- 1 1/2 pounds flank steak, butterflied
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Filling
- 1 cup fresh spinach
- 1/2 cup roasted red peppers, sliced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
Braising Liquids
- 1/2 cup beef broth
- 1/2 cup red wine (optional)
Instructions
- Prepare the Steak: Preheat your oven to 375°F (190°C). Place the butterflied flank steak flat on a cutting board and cover with plastic wrap. Pound the steak to an even thickness of about 1/2 inch to ensure uniform cooking.
- Season the Steak: Drizzle 1 tablespoon of olive oil over the steak and evenly season it with salt, black pepper, and Italian seasoning to infuse classic Italian flavors.
- Add the Filling: Arrange the spinach, roasted red peppers, sun-dried tomatoes, shredded mozzarella, grated Parmesan, minced garlic, and chopped fresh basil evenly over the surface of the steak.
- Roll and Secure: Starting from one of the long sides, tightly roll the steak into a log shape. Secure the roll firmly with kitchen twine to keep the filling intact during cooking.
- Sear the Steak: Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed steak on all sides until browned, about 2 to 3 minutes per side, to develop a flavorful crust.
- Add Liquids and Bake: Pour the beef broth and red wine (if using) into the skillet around the steak. Transfer the skillet to the preheated oven and bake for 25 to 30 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
- Rest and Serve: Remove the skillet from the oven and let the steak rest for 10 minutes to allow juices to redistribute. Remove the kitchen twine, slice the steak into pinwheels, and serve with the pan juices spooned over the top.
Notes
- Marinate the flank steak in olive oil, garlic, and Italian herbs for a few hours before stuffing to enhance flavor.
- This dish pairs beautifully with roasted potatoes, pasta dishes, or a fresh crisp salad.
- Use an instant-read meat thermometer to ensure perfect doneness and avoid overcooking.
- For gluten-free diets, ensure all ingredients, especially beef broth and seasonings, are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of steak
- Calories: 380
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
