Italian Stuffed Flank Steak: The Ultimate Flank Steak Recipe

Name: Italian Stuffed Flank Steak
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 tsp dried oregano; 1 tsp coarse sea salt; 0.5 tsp dried basil; 0.5 tsp dried rosemary; 0.5 tsp dried thyme; 0.5 tsp garlic powder; 0.5 tsp garlic salt; 0.5 tsp fresh cracked pepper; 2 lb flank steak, pounded to 1/3 - 1/2 inch thick; 1 lb fresh asparagus, woody ends removed and discarded; 3 tbsp extra virgin olive oil, divided; 3 cloves grated garlic; 0.5 cup diced red pepper; 0.33 cup diced sun-dried tomatoes; 0.33 cup fresh basil, chopped; 1 cup fresh spinach; 2 tbsp plain bread crumbs; 4 oz fresh shredded mozzarella

Introduction to Italian Stuffed Flank Steak

If you’re looking for a show-stopping dish that combines flavor, elegance, and comfort, look no further than Italian Stuffed Flank Steak. This recipe features a tender flank steak rolled up with a delicious stuffing of fresh vegetables, herbs, and gooey mozzarella cheese. A perfect centerpiece for any gathering, this dish is sure to impress your family and friends while satisfying their taste buds.

A Personal Story Behind My Italian Stuffed Flank Steak Journey

Growing up, family dinners were a cherished tradition in my household. My grandmother often made her famous stuffed flank steak, which filled the kitchen with mouth-watering aromas and brought everyone together around the table. This dish is not just a recipe; it’s a story of love, warmth, and togetherness. I remember watching her carefully prepare the stuffing, sharing stories as we mixed ingredients. Now, I carry on that tradition, bringing my own twist to this classic dish, and it has become a staple in my own family’s meals.

What Makes This Italian Stuffed Flank Steak Recipe Special?

What sets this recipe apart is the combination of fresh ingredients and the delightful flavors that meld together during cooking. The flank steak is tenderized and filled with a colorful mixture of asparagus, sun-dried tomatoes, and herbs, creating a beautiful presentation when sliced. The addition of mozzarella cheese ensures a rich, creamy texture that perfectly complements the savory flavors. Plus, this dish is versatile; it can be served for a casual weeknight dinner or dressed up for special occasions.

The Full Italian Stuffed Flank Steak Recipe

Ingredients

1 tsp dried oregano
1 tsp coarse sea salt
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp garlic salt
1/2 tsp fresh cracked pepper
1 2 lb flank steak, pounded to 1/3 – 1/2 inch thick
1 lb fresh asparagus, woody ends removed and discarded
3 tbsp extra virgin olive oil, divided
3 cloves grated garlic
1/2 diced red pepper
1/3 cup diced sun-dried tomatoes
1/3 cup fresh basil, chopped
1 cup fresh spinach
1 egg yolk
2 tbsp plain bread crumbs
4 – 6 oz fresh shredded mozzarella

Instructions

Remove the flank steak from the refrigerator 1 to 30 minutes before starting. If needed, pound it between two pieces of parchment paper to even out the thickness.

Preheat the oven to 425°F (220°C). In a small bowl, mix the dried oregano, sea salt, dried basil, dried rosemary, dried thyme, garlic powder, garlic salt, and cracked pepper. Rub this mixture on both sides of the flank steak for added flavor.
Place cooking twine under the steak to prepare for rolling. Set it aside while you make the stuffing.

In a mixing bowl, combine the grated garlic, diced red pepper, sun-dried tomatoes, chopped basil, fresh spinach, egg yolk, plain bread crumbs, and shredded mozzarella. Mix well until everything is combined.
Spread the stuffing mixture evenly onto the flank steak, leaving about an inch of space from the edges. Carefully roll the steak like a taco, tucking the stuffing in as you go, and secure it with the cooking twine.
Brush a cast iron pan with 1 tablespoon of olive oil. Place the rolled steak in the pan, drizzle another tablespoon of oil over the top, and bake for 25 minutes. This will help create a nice crust on the steak.

While the steak is baking, toss the asparagus with the remaining olive oil. After 25 minutes, add the asparagus to the pan, sprinkle with salt, and broil for an additional 10 minutes to achieve a perfect crispness.
Check the doneness of the flank steak with a meat thermometer; it should read 130°F (54°C) for medium. Once done, cover with foil and let it rest for 10 minutes before slicing.
Slice the rested meat into thick rounds and serve with the roasted asparagus and pan drippings drizzled on top for extra flavor.

Serving Suggestions and Variations for Italian Stuffed Flank Steak

This Italian Stuffed Flank Steak pairs wonderfully with a simple side salad or creamy mashed potatoes. For a twist, try adding different cheeses like feta or gouda to the stuffing mix, or incorporate seasonal vegetables such as zucchini or mushrooms. You can also serve it with a homemade marinara sauce for dipping, adding a classic Italian touch to your meal.

Frequently Asked Questions About Italian Stuffed Flank Steak

Can I prepare the flank steak ahead of time?
Yes! You can prepare the steak and stuffing in advance, roll it up, and refrigerate it until you’re ready to cook. This can save you time on busy nights.

What should I serve with Italian Stuffed Flank Steak?
This dish goes well with roasted vegetables, a fresh salad, or even a side of pasta for a heartier meal.

How do I know when the steak is cooked?
Using a meat thermometer is the best way to check. For medium, aim for an internal temperature of 130°F (54°C) before resting. Remember, the temperature will rise a bit while resting.

Can I freeze leftovers?
Absolutely! Leftover stuffed flank steak can be wrapped tightly and stored in the freezer for up to three months. Just thaw and reheat when you’re ready to enjoy it again.