Stuffed Flank Steak (Print Version)
# Ingredients:
→ Dry rub mix
01 -
1/2 tsp dried basil
02 -
1/2 tsp garlic powder
03 -
1/2 tsp rosemary, dried
04 -
1/2 tsp thyme, dried
05 -
1/2 tsp garlic salt
06 -
1 tsp sea salt, coarse
07 -
1/2 tsp cracked black pepper, fresh
08 -
1 tsp oregano, dried
→ Pan items
09 -
2 lb flank steak, flattened to about 1/3–1/2 inch thick
10 -
3 tbsp olive oil, extra virgin, split
11 -
1 lb asparagus, trimmed to discard tough ends
→ Filling ingredients
12 -
1/3 cup sun-dried tomatoes, chopped small
13 -
1/2 cup red bell pepper, finely chopped
14 -
1 large egg yolk
15 -
2 tbsp plain breadcrumbs
16 -
3 garlic cloves, finely grated
17 -
1/3 cup fresh basil leaves, chopped
18 -
1 cup raw spinach leaves
19 -
4–6 oz mozzarella, shredded
# Instructions:
01 -
Take the steak out of the fridge 30–60 minutes before starting. Use parchment paper and pound it until it's about 1/3–1/2 inch thick.
02 -
Set the oven to 425°F (220°C). Mix the rub ingredients in a bowl, then coat both sides of the steak. Lay three pieces of cooking twine beneath the meat and leave it ready to roll.
03 -
In a bowl, stir together the stuffing ingredients: grated garlic, chopped red pepper, sun-dried tomatoes, spinach, fresh basil, bread crumbs, shredded mozzarella, and the egg yolk. Mix it all well.
04 -
Spread the filling evenly over the center of the steak, leaving about 1 inch (2.5 cm) free around the edges. Roll it gently like a burrito, against the grain, and tie it up with the kitchen twine.
05 -
Add 1 tbsp of olive oil to a cast iron pan and place the rolled-up steak inside. Pour 1 more tbsp of oil over the top and bake for 25 minutes.
06 -
While baking, toss the asparagus in the remaining olive oil. After 25 minutes, pull out the steak, put the asparagus around it in the pan, and sprinkle with a bit of salt. Switch the oven to broil and cook everything for 10 more minutes.
07 -
After removing it from the oven, use a meat thermometer to check for medium doneness (about 130°F/54°C). Cover with foil, letting it rest for 10 minutes while it rises to 137–140°F. Slice into pieces and serve with the asparagus and juices from the pan.
# Notes:
01 -
Give the steak a 10-minute rest before slicing to keep it juicy and tender as the internal temperature finishes rising.