Stuffed Flank Steak (Print Version)
# Ingredients:
→ Dry Mix Items
01 -
1 teaspoon ground oregano
02 -
1 teaspoon sea salt, coarse
03 -
1/2 teaspoon powdered rosemary
04 -
1/2 teaspoon ground thyme
05 -
1/2 teaspoon granulated garlic powder
06 -
1/2 teaspoon seasoned garlic salt
07 -
1/2 teaspoon fresh-cracked black pepper
08 -
1/2 teaspoon dried basil leaves
→ Core Items
09 -
2 lb flank steak, flattened to about 1/3 to 1/2 inch
10 -
1 bunch (1 lb) fresh asparagus, trimmed
11 -
3 tablespoons extra virgin olive oil, split
→ Filling Ingredients
12 -
3 grated garlic cloves
13 -
1 egg yolk
14 -
1/2 diced red bell pepper
15 -
1/3 cup diced sun-dried tomatoes
16 -
1/3 cup chopped fresh basil leaves
17 -
2 tablespoons plain bread crumbs
18 -
1 cup raw spinach leaves
19 -
4 ounces shredded mozzarella cheese
# Instructions:
01 -
Take the steak out of the fridge 30 to 60 minutes early. Flatten it to 1/3 to 1/2 inch thickness between parchment sheets.
02 -
Mix oregano, salt, rosemary, thyme, garlic powder, garlic salt, black pepper, and basil in a small bowl. Massage the steak on both sides with this mix. Lay three strips of kitchen twine under the steak and leave it for now.
03 -
In a big mixing bowl, stir together grated garlic, bell pepper, sun-dried tomato, spinach, breadcrumbs, mozzarella, egg yolk, and chopped basil until combined well.
04 -
Spoon the filling along the steak's center lengthwise, leaving about 1 inch at the edges clean. Roll it tightly going with the grain, making sure the seams meet above. Tie it closed with the twine strips.
05 -
Turn the oven to 425°F (220°C). Coat a cast iron skillet (15-inch) with 1 tablespoon olive oil. Place the steak roll seam-side down and drizzle another tablespoon of oil on top. Bake it for 25 minutes.
06 -
While the steak is baking, stir the asparagus with the last tablespoon of olive oil to lightly coat them.
07 -
After the steak's 25 minutes are up, pull it out of the oven and add the asparagus to the skillet. Sprinkle on just a pinch of salt. Switch the oven to broil and put it back in for 10 more minutes.
08 -
Take the skillet out and cover the steak with foil. Let it sit for 10 minutes to keep the juices in. Make sure it hits 130°F inside for medium doneness as it rests (it should settle between 137°F and 140°F).
09 -
Cut the rested steak into slices and serve it up with the roasted asparagus. Don’t toss the pan drippings—they’re great for extra flavor!
# Notes:
01 -
A meat thermometer is your best buddy here. Meat keeps cooking during resting time, so account for that.