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
Scale
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
