Flavorful Stuffed Flank Steak

This juicy Italian Stuffed Flank Steak turns a basic meat cut into a stunning dinner that seems fancy but comes together surprisingly fast. The flavorful herb-covered steak wraps up a mix of colorful veggies and gooey cheese for a full meal that needs just a single pan.

I tried this rolled flank steak during our family's weekend cooking tradition, and it's now the meal everyone begs for on special days. The way the herbs soak into the beef while the cheese melts throughout creates flavors that even my fussiest kids can't resist.

Ingredients

• Flank steak: This tasty, lean cut gets super tender when you flatten it and cook it just right to medium
• Fresh asparagus: Makes the perfect side that bakes alongside the meat, soaking up all those tasty juices
• Sun-dried tomatoes: Little flavor powerhouses that bring rich umami and sweet-tangy notes to the filling
• Fresh basil and spinach: Add vibrant color, fresh taste and extra nutrients to the stuffing
• Mozzarella: Gives that perfect stretchy, melty texture that helps everything stick together
• Dried herb blend: Forms a tasty outer layer that adds flavor throughout cooking
• Extra virgin olive oil: Grab a nice bottle since its flavor will really stand out in this simple dish

Step-by-Step Instructions

Let meat warm up:

Take the flank steak out of the fridge 30-60 minutes before cooking for even heating. This is a good time to pound it between sheets of parchment to about 1/3 to 1/2 inch thick.

Mix your spices:

Stir together oregano, sea salt, basil, rosemary, thyme, garlic powder, garlic salt, and cracked pepper in a small dish. This fragrant mix will create a tasty outer layer on your rolled steak.

Flavor the beef:

Rub the spice mixture all over both sides of the flank steak, pressing lightly so it sticks. Put three lengths of cooking twine under the meat before adding your filling.

Make the filling:

Combine grated garlic, chopped red pepper, sun-dried tomatoes, fresh basil, spinach, egg yolk, bread crumbs, and shredded mozzarella until everything's mixed well. The egg and crumbs help everything stick while adding richness.

Stuff and roll:

Spread your filling down the middle of the steak, leaving about an inch empty around the edges. Roll the meat with the grain like a cinnamon roll, trying to join the ends on top. Tie it firmly with the twine.

Brown and bake:

Coat a cast iron skillet with olive oil, set the rolled steak in the pan, and drizzle with more oil. Bake at 425°F for 25 minutes until you get a nice crust.

Cook the veggies:

Mix asparagus with olive oil and a bit of salt, then arrange around the steak in the pan. Switch to broil and cook another 10 minutes until asparagus gets tender with some charred spots.

Let it rest:

Check that the meat hits 130°F for medium, then cover with foil and let sit for 10 minutes. The temp will climb to 137-140°F while resting, giving you juicy, perfectly done meat.

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What I love most about this dish is how the sun-dried tomatoes mix with the melted mozzarella creating little pockets of amazing flavor in every slice. The first time I made this for my extended family, my Italian grandma wanted my recipe, which might be the best kitchen compliment I've ever gotten.

Make Ahead Options

You can get this stuffed flank steak ready right up to the cooking step, then wrap it tight and keep it in the fridge for up to 24 hours. That makes it perfect when you've got guests coming. Just let it sit out for about 30 minutes before you cook it. The flavors actually get better overnight as the herbs really sink into the meat.

Serving Suggestions

Though this dish works great on its own, it goes really well with a simple arugula salad with lemon and Parmesan or some crusty bread to soak up the tasty pan drippings. If you want something heartier, try it with roasted potatoes or a light pasta on the side. A nice Italian red wine like Chianti or Montepulciano really brings out all those Mediterranean flavors.

Variations To Try

What's great about this stuffed steak is how easy it is to change up. You can swap the mozzarella for provolone or fontina to get different melting and flavor. The veggie options are endless too - try artichoke hearts, roasted red peppers, or cooked mushrooms in the filling. Want it heartier? Add some cooked farro or quinoa to the mix. You can even switch the herbs to match different styles - try Mediterranean with oregano and lemon or Southwest with cumin and cilantro.

Troubleshooting Tips

Getting a tight roll can be tricky sometimes. If you're having trouble, try using the same parchment paper you pounded the meat with to help roll it evenly. Got an uneven flank steak? Think about butterflying it sideways before pounding to make a more even surface for rolling. If you find the twine hard to work with, you can use toothpicks instead, though they don't hold things quite as well during cooking.

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Frequently Asked Questions

→ How can I make the steak tender?

For a juicy, tender result, pound the steak evenly until it's about 1/3 to 1/2 inch thick. Let it sit at room temperature before cooking, and don't forget to rest it after baking so juices stay in.

→ What other veggies can I use?

If you're out of spinach, switch it up with kale, mushrooms, or roasted red peppers instead of sun-dried tomatoes for a fun twist.

→ Can I prepare parts early?

Absolutely! You can get the stuffing ready, rub the spices in, and pound the steak the night before. Seal everything in airtight containers and refrigerate until you're set to cook.

→ What sides go well with this dish?

This steak pairs perfectly with mashed garlic potatoes, crisp garden salad, or roasted carrots for something extra!

→ How do I avoid overcooking the steak?

Use a meat thermometer and stop cooking when it hits around 130°F for medium doneness. After baking, cover it while the temperature climbs to 137°F–140°F.

→ Can I grill instead of bake it?

Of course! Grill the rolled steak on medium indirect heat so it cooks evenly all around. Finish with a quick charred sear for some smoky flavor.