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Italian Stuffed Flank Steak: An Amazing Ultimate Recipe

Italian Stuffed Flank Steak: An Amazing Ultimate Recipe
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5 from 6 reviews

This Italian Stuffed Flank Steak recipe features a tender flank steak stuffed with a flavorful mixture of spinach, sun-dried tomatoes, and a trio of cheeses. Searing locks in the juiciness before baking to perfect medium-rare. It’s an impressive and delicious dish perfect for family dinners or special occasions.

Ingredients

Scale

Main Ingredients

  • 1 ½ pounds flank steak
  • 1 cup fresh spinach, chopped
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil for searing
  • Kitchen twine for tying (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed flank steak.
  2. Prepare the Flank Steak: Place the flank steak on a cutting board and carefully butterfly it by slicing horizontally through the middle, ensuring you do not cut all the way through, creating a flat surface for stuffing.
  3. Make the Filling: In a large bowl, mix together the chopped spinach, sun-dried tomatoes, ricotta cheese, shredded mozzarella, grated Parmesan, minced garlic, dried oregano, dried basil, salt, and pepper until the ingredients are evenly combined.
  4. Stuff the Steak: Open the butterflied flank steak and spread the filling mixture evenly over one side. Roll the steak tightly starting from the side with the filling. Use kitchen twine to securely tie the roll, if desired, to maintain its shape during cooking.
  5. Sear the Flank Steak: Heat olive oil in a skillet over medium-high heat. Sear the rolled steak for 4-5 minutes on each side until it develops a nice brown crust, locking in the flavors and juices.
  6. Transfer to Oven: Place the seared steak in the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for a perfect medium-rare finish.
  7. Rest the Meat: Remove the steak from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute, making the meat tender and moist.
  8. Slice and Serve: After resting, carefully remove the twine and cut the stuffed steak into 1-inch thick slices to reveal the delicious filling, then serve immediately.

Notes

  • Butterflying the flank steak evenly is key for uniform rolling and cooking.
  • You can substitute spinach with kale for a different flavor profile.
  • If kitchen twine is unavailable, toothpicks can be used to hold the roll in place.
  • Use a meat thermometer to ensure perfect doneness and avoid overcooking.
  • Allow the steak to rest after baking to keep it juicy when slicing.

Nutrition

Keywords: Italian stuffed flank steak, stuffed steak recipe, flank steak dinner, Italian beef roll, how to stuff flank steak

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