Italian Stuffed Flank Steak

An indulgent and flavorful dish, with tender flank steak filled with a savory blend of spinach, sun-dried tomatoes, mozzarella, and Parmesan.

Ingredients:

1.5 lbs flank steak

1 cup fresh spinach, chopped

1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)

1/2 cup mozzarella cheese, shredded

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tablespoon fresh basil, chopped

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried Italian seasoning

Salt and pepper, to taste

Toothpicks or kitchen twine (to secure the steak)

1 tablespoon olive oil (for searing)

Instructions:

Prepare the Steak:

Lay the flank steak flat on a cutting board. Using a sharp knife, carefully butterfly the steak by slicing it horizontally through the middle, taking care not to cut all the way through. Open the steak like a book. If the steak is too thick, gently pound it to an even thickness with a meat mallet for better rolling.

Prepare the Stuffing:

In a mixing bowl, combine the chopped spinach, sun-dried tomatoes, shredded mozzarella, grated Parmesan, minced garlic, chopped basil, dried oregano, and Italian seasoning. Season the mixture with a pinch of salt and pepper, and toss to combine thoroughly.

Stuff the Steak:

Spread the stuffing evenly over the inside of the opened flank steak. Starting from one end, tightly roll the steak around the filling, ensuring the stuffing stays inside. Secure the rolled steak with toothpicks or kitchen twine to maintain its shape during cooking.

Sear the Steak:

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the stuffed flank steak and sear for 2-3 minutes per side, until each side is nicely browned and caramelized.

Roast the Steak:

Preheat your oven to 375°F (190°C). After searing, transfer the skillet with the steak into the preheated oven. Roast for 20-25 minutes, or until the steak reaches your preferred level of doneness (135°F for medium-rare, 145°F for medium).

Rest the Steak:

Remove the steak from the oven and allow it to rest for 10 minutes. This resting period helps the juices redistribute within the meat, ensuring a juicy and tender steak.

Serve:

Once rested, slice the steak into 1-inch thick slices, removing any toothpicks or twine. Arrange the slices on a plate and serve with your favorite side dishes.