Italian Stuffed Flank Steak Dish

This succulent Italian Stuffed Flank Steak transforms an ordinary cut of meat into a showstopping dinner that looks complex but comes together with surprising ease. The savory herb-rubbed steak wraps around a medley of vibrant vegetables and melty cheese for a complete meal that requires just one pan.

I first made this rolled flank steak for my family's Sunday dinner tradition, and it's become our most requested special occasion meal. The way the herbs infuse the meat while the cheese melts into every bite creates a flavor combination that even my pickiest eaters devour.

Ingredients

• Flank steak: A lean, flavorful cut that becomes tender when pounded thin and cooked properly to medium doneness
• Fresh asparagus: Provides the perfect side dish that cooks alongside the meat, absorbing all the savory juices
• Sun-dried tomatoes: Concentrated flavor bombs that add umami depth and sweet-tart notes to the filling
• Fresh basil and spinach: Brighten the filling with color and freshness while adding nutritional value
• Mozzarella: Creates the perfect melty, stretchy texture that helps bind the filling together
• Dried herb mixture: Creates a crust that infuses flavor throughout cooking
• Extra virgin olive oil: Use a good quality oil as its flavor will shine in this simple preparation

Step-by-Step Instructions

Bring meat to room temperature:

Remove the flank steak from refrigeration 30-60 minutes before cooking to ensure even cooking. This is the perfect time to pound it between parchment paper to an even thickness of about 1/3 to 1/2 inch.

Create the herb rub:

Combine oregano, sea salt, basil, rosemary, thyme, garlic powder, garlic salt, and cracked pepper in a small bowl. This aromatic mixture will create a flavorful crust on the outside of your rolled steak.

Season the meat:

Generously rub the herb mixture over both sides of the flank steak, pressing gently to adhere. Lay three pieces of cooking twine underneath the steak before adding filling.

Prepare the stuffing:

Mix grated garlic, diced red pepper, sun-dried tomatoes, fresh basil, spinach, egg yolk, bread crumbs, and shredded mozzarella in a bowl until well combined. The egg yolk and bread crumbs help bind everything together while adding richness.

Fill and roll the steak:

Spread the stuffing mixture down the center of the flank steak, leaving about an inch border around the edges. Roll the steak with the grain like a jelly roll, aiming to bring the ends together on top. Secure tightly with the twine.

Sear and roast:

Brush a cast iron pan with olive oil, place the rolled steak in the pan, and drizzle with additional oil. Roast at 425°F for 25 minutes, creating a beautiful crust.

Add asparagus:

Toss asparagus with olive oil and a sprinkle of salt, then add to the pan around the steak. Switch the oven to broil and cook for 10 more minutes until asparagus is tender and slightly charred.

Rest before slicing:

Check doneness with a thermometer aiming for 130°F for medium, then cover with foil and rest for 10 minutes. The temperature will rise to 137-140°F while resting, ensuring juicy, perfectly cooked meat.

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My favorite part of this recipe is how the sun-dried tomatoes meld with the melted mozzarella to create pockets of intense flavor throughout each slice. The first time I served this at a family gathering, my Italian grandmother asked for the recipe, which might be the highest culinary compliment I've ever received.

Make Ahead Options

This stuffed flank steak can be prepared completely up to the point of cooking, then wrapped tightly and refrigerated for up to 24 hours. This makes it perfect for entertaining as you can do all the prep work ahead of time. Just bring it to room temperature for about 30 minutes before cooking. The flavors actually develop beautifully overnight as the herbs infuse the meat more deeply.

Serving Suggestions

While this dish is a complete meal on its own, it pairs wonderfully with a simple arugula salad dressed with lemon and Parmesan or some crusty Italian bread to soak up the flavorful pan juices. For a more substantial meal, consider serving it alongside roasted potatoes or a light pasta dish. A medium-bodied Italian red wine like Chianti or Montepulciano makes the perfect accompaniment to highlight the Mediterranean flavors.

Variations To Try

The beauty of this stuffed flank steak lies in its adaptability. Try swapping the mozzarella for provolone or fontina for different melting properties and flavor profiles. Vegetable variations are endless artichoke hearts, roasted red peppers, or sautéed mushrooms all work beautifully in the filling. For a more substantial stuffing, add cooked farro or quinoa to the mix. You can even change the herb profile to match different cuisines Mediterranean with oregano and lemon zest or Southwest with cumin and cilantro.

Troubleshooting Tips

Getting the roll tight enough can be challenging. If struggling, try using the parchment paper you pounded the meat with as a guide to help roll it evenly. If your flank steak is particularly uneven in thickness, consider butterflying it horizontally before pounding to create a more uniform surface for rolling. For those who find the twine tricky, toothpicks can work as an alternative, though they're slightly less secure for the cooking process.

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Frequently Asked Questions

→ How do I ensure the flank steak is tender?

To ensure tenderness, pound the flank steak to an even thickness of 1/3 to 1/2 inch, and let it rest at room temperature before cooking. Also, don't skip the resting period after baking to lock in juices.

→ What vegetables can I substitute in the stuffing?

You can swap spinach with kale, add mushrooms, or use roasted red peppers instead of sun-dried tomatoes for a different flavor profile.

→ Can I prepare the ingredients in advance?

Yes! You can prep the stuffing and rub, and pound the steak a day in advance. Store them separately in airtight containers in the refrigerator until ready to cook.

→ What sides pair well with the stuffed flank steak?

Aside from the included asparagus, consider garlic mashed potatoes, a fresh garden salad, or roasted baby carrots for complementary sides.

→ How do I check for doneness without overcooking?

Use a meat thermometer to ensure the steak reaches medium doneness (130°F) before removing it from the oven. Let it rest covered as the temperature rises to 137°F–140°F.

→ Can I grill instead of bake the steak?

Yes, you can grill it over medium heat using indirect heat to cook the rolled steak evenly. Finish with a quick sear for a smoky, charred flavor.