Description
Stuffed flank steak is the epitome of gourmet home cooking combining tender, flavorful beef with rich, savory fillings that make each bite unforgettable. Whether you’re planning an intimate dinner, a family feast, or a festive occasion, this dish elevates your culinary game with both visual appeal and irresistible flavor. Known for its robust texture and versatility, flank steak is the ideal canvas for a variety of delicious fillings, from garlic herb cheese blends to spinach, mushrooms, and sun-dried tomatoes. This recipe will guide you through every essential step, helping you create a dish that’s both restaurant-worthy and soul-satisfying.
Ingredients
1.5 to 2 pounds flank steak, butterflied
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
Butcher’s twine (for tying)
2 cups fresh spinach, chopped
1 cup mushrooms, finely diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup crumbled feta cheese or goat cheese
1/2 cup shredded mozzarella
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning
Salt and pepper, to taste
Instructions
- Prepare the Flank Steak: Lay the flank steak flat on a cutting board. Using a sharp knife, carefully butterfly the steak—cutting horizontally so it opens like a book. Be cautious not to cut all the way through. Cover with plastic wrap and pound evenly to about 1/2-inch thickness using a meat mallet. This ensures even cooking and a larger surface area for stuffing.
- Season the Meat: Drizzle both sides of the steak with olive oil, then season generously with salt, pepper, smoked paprika, and garlic powder. Let it rest while you prepare the filling to absorb the seasoning.
- Make the Filling: In a skillet over medium heat, sauté garlic and mushrooms in a drizzle of olive oil for about 5 minutes until softened. Add spinach and cook until wilted. Stir in sun-dried tomatoes, balsamic vinegar, and Italian seasoning. Cook for an additional 2 minutes, then remove from heat and let cool slightly. Once cooled, mix in crumbled feta, mozzarella, and parsley. Season to taste with salt and pepper. The mixture should be flavorful but not overly moist to prevent sogginess.
- Assemble the Steak Roll: Spread the filling evenly across the butterflied steak, leaving a 1-inch border around the edges. Carefully roll the steak tightly from one short end to the other, like a jelly roll. Secure with butcher’s twine at 2-inch intervals.
- Sear and Roast: Preheat your oven to 375°F (190°C). Heat a cast iron skillet or oven-safe pan over medium-high heat. Add a bit of oil and sear, the rolled steak on all sides until nicely browned—about 2–3 minutes per side. Transfer the skillet to the oven and roast for 25–30 minutes, or until the internal, temperature reaches 130°F for medium-rare or 140°F for medium.
- Rest and Slice: Let the steak rest for 10 minutes, tented with foil, before slicing. This ensures the juices redistribute and the filling sets for perfect presentation.Using a sharp knife, slice into 1-inch thick pinwheels, revealing the vibrant layers of meat and filling.
Notes
- Cheese Variations: Mozzarella, gouda, or fontina are delicious substitutes for provolone.
- Filling Ideas: Try adding sautéed mushrooms, caramelized onions, or crumbled feta for different flavor profiles.
- Grill Option: You can also cook the rolled steak on a grill over indirect heat to achieve a smoky char.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-Roasted and Pan-Seared
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 stuffed steak portion (approx. 6–8 oz)
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg