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This filling Italian Stuffed Flank Steak has saved our Sunday meals - it's a full dinner that always wows everyone. The tasty stuffing and well-cooked steak team up with roasted asparagus to give you a fancy dinner straight from your kitchen.
I cooked this for the first time when my in-laws came to visit us. They were so blown away that now they ask for it whenever we have family get-togethers.
Ingredients
- Flank steak: Go for a 2-pound piece with nice fat lines for better taste and softness
- Fresh asparagus: This seasonal veggie cooks up great next to the beef
- Sun dried tomatoes: They boost the Italian taste and add amazing deep flavor
- Fresh basil and spinach: They add nice color and freshness against the meaty richness
- Mozzarella: Grate it yourself for smooth melting and better flavor spread
- Bread crumbs: These soak up the veggie juices and keep the filling together
- Dry herbs: This mix makes a real Italian taste that soaks into the meat
Step-by-Step Instructions
- Prepare the meat:
- Take the flank steak out 30-60 minutes before you start cooking so it warms up. Flatten it between parchment sheets until it's about 1/3 to 1/2 inch thick. This makes the meat softer and helps it cook evenly.
- Season the meat:
- Mix your dry spices well and rub them all over both sides of the steak. Put three strings of cooking twine under the meat to get ready for rolling. The spices will make a tasty crust and also flavor the meat as it cooks.
- Create the stuffing:
- Stir together grated garlic, chopped red pepper, sun dried tomatoes, fresh basil, spinach, egg yolk, bread crumbs, and grated mozzarella until everything's mixed well. The egg and crumbs hold it all together while the veggies and cheese make a moist, flavorful center.
- Roll and secure:
- Spread your filling down the middle of the steak, leaving about an inch clear around the edges. Roll it up with the grain like you're making a tight taco, trying to keep the ends close. Tie it with the strings you put underneath. A tight roll keeps the filling inside while cooking.
- Roast to perfection:
- Coat a cast iron pan with olive oil and put the rolled steak in the middle. Pour another spoonful of oil over the top and cook at 425 degrees for 25 minutes. The pan spreads heat evenly and makes a nice brown crust.
- Add the vegetables:
- Mix asparagus with olive oil and place around the meat. Turn your oven to broil, sprinkle some salt on the asparagus, and cook for another 10 minutes. The asparagus will cook just right while the steak gets a tasty crust.
- Rest before serving:
- Take it out and check if it's done with a meat thermometer. Cover with foil and let sit for 10 minutes so the juices can spread through the meat. The temperature will go up a bit while resting, hitting a nice medium at about 137-140 degrees.
- Slice and serve:
- After it rests, cut off the twine and slice the stuffed steak into rounds. Serve with the asparagus and pour any juices from the pan over top for extra flavor.
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The sun dried tomatoes are really the hidden gem in this dish. My grandma always put them in her Italian cooking, and that strong rich flavor reminds me of Sunday dinners at her place whenever I cook this.
Perfect Pairings
This Italian Stuffed Flank Steak goes great with a basic side salad topped with balsamic dressing. The tangy dressing matches well with the rich meat. You might also want to serve some garlic bread to soak up the yummy pan drippings, or a light pasta with olive oil and herbs for a true Italian-style feast.
Make Ahead Options
You can get this meal ready up to 24 hours before cooking. Just do all the prep steps through rolling and tying the steak, then wrap it tight in plastic and stick it in the fridge. When you're ready to cook, take it out 30 minutes before to warm up a bit. This works great for parties since you can do all the hard work earlier in the day.
Flavor Variations
While this version has classic Italian tastes, you can easily change it up. Try making a Mediterranean style by swapping the Italian seasonings for oregano, lemon zest, and using feta instead of mozzarella. For a southwestern take, use roasted poblanos, pepper jack cheese, and cumin in the filling. Flank steak works great with lots of different flavors.
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Frequently Asked Questions
- → What steak works best for this?
Go for flank steak! It's soft, easy to roll, and keeps the stuffing intact.
- → How do I make sure it cooks through evenly?
Flatten the steak to a consistent thickness of about 1/3–1/2 inch before adding the filling.
- → What pairs well with this steak?
Roasted asparagus is a fantastic side. Plus, it cooks in the same pan, making cleanup simple.
- → Can I prep the filling ahead of time?
Sure thing! Get the stuffing ready a day before and keep it chilled in the fridge until you're ready to use it.
- → Can I swap out any stuffing ingredients?
Definitely! Add or switch items like mushrooms, Parmesan, or caramelized onions to match your taste.