Italian Stuffed Flank Steak (Print-Friendly Version)
Juicy flank steak filled with herbs, spinach, sun-dried tomatoes, and mozzarella for a comforting main dish.
# Ingredients:
→ Dry rub
01 -
1 teaspoon dried oregano
02 -
1 teaspoon coarse sea salt
03 -
0.5 teaspoon dried basil
04 -
0.5 teaspoon dried rosemary
05 -
0.5 teaspoon dried thyme
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon garlic salt
08 -
0.5 teaspoon freshly cracked black pepper
→ For the steak and pan
09 -
900 g flank steak, pounded to 1–1.2 cm thick
10 -
450 g fresh asparagus, woody ends removed
11 -
45 ml extra virgin olive oil, divided
→ Stuffing
12 -
3 garlic cloves, grated
13 -
0.5 red bell pepper, diced
14 -
45 g sun-dried tomatoes, diced
15 -
15 g fresh basil, chopped
16 -
30 g fresh spinach
17 -
1 egg yolk
18 -
2 tablespoons plain breadcrumbs
19 -
115–170 g fresh mozzarella, shredded
# Steps:
01 -
Remove flank steak from refrigeration 30–60 minutes prior to preparation. Pound between two sheets of parchment until 1–1.2 cm thick.
02 -
Combine oregano, sea salt, basil, rosemary, thyme, garlic powder, garlic salt, and black pepper. Rub mixture evenly on both sides of the flank steak. Arrange three pieces of cooking twine under the steak and set aside.
03 -
In a bowl, combine grated garlic, diced red pepper, diced sun-dried tomatoes, chopped basil, spinach, egg yolk, breadcrumbs, and shredded mozzarella. Mix thoroughly.
04 -
Spread stuffing mixture along the central portion of the steak, leaving a 2.5 cm border. Roll tightly with the grain, secure ends on top, and fasten with twine.
05 -
Brush a 38 cm cast iron pan with 15 ml olive oil. Place rolled steak in pan, drizzle with an additional 15 ml olive oil. Bake in a preheated oven at 220°C for 25 minutes.
06 -
Toss asparagus with remaining 15 ml olive oil. After 25 minutes, remove pan from oven, add asparagus around steak, lightly season with extra sea salt.
07 -
Increase oven to broil. Return pan to oven for 10 minutes until asparagus is tender and steak is golden.
08 -
Remove pan from oven. Check steak internal temperature (medium: 54°C); tent loosely with foil and rest for 10 minutes. Temperature rises to 58–60°C. Unwrap, slice steak, and serve with roasted asparagus and pan juices.
# Notes & Tips:
01 -
Pounding the steak evenly ensures consistent doneness and easier rolling.
02 -
Resting after baking allows juices to redistribute and enhances tenderness.