Italian Stuffed Flank Steak (Print Version)
# Ingredients:
→ Dry rub ingredients
01 -
1 tsp dried oregano
02 -
1 tsp coarse sea salt
03 -
1/2 tsp dried basil
04 -
1/2 tsp dried rosemary
05 -
1/2 tsp dried thyme
06 -
1/2 tsp garlic powder
07 -
1/2 tsp garlic salt
08 -
1/2 tsp freshly cracked black pepper
→ For the pan
09 -
1 flank steak, 2 lb, pounded to 1/3 - 1/2 inch thickness
10 -
1 lb fresh asparagus, woody ends removed and discarded
11 -
3 tbsp extra virgin olive oil, divided
→ For the stuffing
12 -
3 cloves garlic, grated
13 -
1/2 cup red pepper, diced
14 -
1/3 cup sun-dried tomatoes, diced
15 -
1/3 cup fresh basil, chopped
16 -
1 cup fresh spinach
17 -
1 egg yolk
18 -
2 tbsp plain bread crumbs
19 -
4 - 6 oz fresh mozzarella, shredded
# Instructions:
01 -
Remove flank steak from the refrigerator 30-60 minutes before preparation. Pound it to 1/3 - 1/2 inch thickness between two pieces of parchment paper.
02 -
Preheat the oven to 425°F (220°C). Mix together the dry rub ingredients and rub the mixture on both sides of the flank steak. Place three pieces of cooking twine under the steak and set aside.
03 -
Combine the stuffing ingredients—garlic, red pepper, sun-dried tomatoes, basil, spinach, egg yolk, bread crumbs, and mozzarella—in a bowl. Mix well.
04 -
Spread the stuffing evenly in the middle of the flank steak, leaving about 1 inch (2.5 cm) from the edges. Roll the steak against the grain like a taco, ensuring the edges meet on top. Secure with cooking twine.
05 -
Brush a cast iron pan with 1 tbsp of extra virgin olive oil and place the rolled steak in it. Drizzle another tablespoon of olive oil over the steak. Bake in the oven for 25 minutes.
06 -
While the steak is baking, toss asparagus with the remaining tablespoon of olive oil. After 25 minutes, remove the steak from the oven and add the asparagus to the pan. Sprinkle a little salt on the asparagus. Turn the oven to broil and place the pan back in for 10 minutes.
07 -
Remove the steak from the oven and check the doneness with a meat thermometer (medium is 130°F/54°C). Cover with foil and let it rest for 10 minutes, during which the temperature will rise to around 137°F-140°F. Once rested, slice the steak and serve with asparagus and pan drippings.
# Notes:
01 -
Let the steak rest for 10 minutes after baking to maintain juiciness and allow the temperature to rise for optimal doneness.