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This hearty Italian Stuffed Flank Steak has become our Sunday dinner hero - a complete meal that never fails to impress. The flavorful stuffing and perfectly cooked steak combine with roasted asparagus for a restaurant-quality dinner right from your own kitchen.
I first made this recipe when trying to impress my in-laws during their first visit to our home. They were so amazed that it's now requested for every family gathering.
Ingredients
- Flank steak: Choose a 2-pound cut with good marbling for best flavor and tenderness
- Fresh asparagus: The perfect seasonal vegetable that roasts beautifully alongside the meat
- Sun dried tomatoes: These intensify the Italian flavors and add wonderful umami depth
- Fresh basil and spinach: Provide bright color and fresh flavor to balance the richness
- Mozzarella: Use freshly shredded for best melting quality and flavor distribution
- Bread crumbs: They help bind the filling and absorb juices from the vegetables
- Dry herbs: The combination creates an authentic Italian profile that permeates the meat
Step-by-Step Instructions
- Prepare the meat:
- Remove the flank steak from refrigeration 30-60 minutes before cooking to allow it to reach room temperature. Pound between parchment paper to an even thickness between 1/3 to 1/2 inch. This tenderizes the meat and ensures even cooking throughout.
- Season the meat:
- Combine all dry rub ingredients thoroughly and massage generously onto both sides of the steak. Place three pieces of cooking twine under the steak to prepare for rolling. The herbs will flavor both the exterior crust and infuse into the meat during cooking.
- Create 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 thoroughly combined. The egg yolk and bread crumbs help bind everything together while the vegetables and cheese create a moist, flavorful filling.
- Roll and secure:
- Spread the stuffing mixture down the center of the flank steak, leaving about an inch border on all sides. Roll the steak with the grain like a tight taco, bringing the ends as close as possible. Secure with the cooking twine that was placed underneath. Tight rolling prevents filling from escaping during cooking.
- Roast to perfection:
- Brush a cast iron pan with olive oil and place the rolled steak in the center. Drizzle another tablespoon of oil over the top and roast at 425 degrees for 25 minutes. The cast iron provides even heat distribution and creates a beautiful sear.
- Add the vegetables:
- Toss asparagus with olive oil and add to the pan around the steak. Switch oven to broil setting, sprinkle asparagus with a little salt, and return to the oven for 10 minutes. The asparagus will roast perfectly while the steak gets a delicious crust.
- Rest before serving:
- Remove from oven and check doneness with a meat thermometer. Cover with foil and rest for 10 minutes to allow juices to redistribute throughout the meat. The temperature will continue to rise during resting, reaching a perfect medium around 137-140 degrees.
- Slice and serve:
- After resting, remove twine and slice the stuffed flank steak into rounds. Serve with the roasted asparagus and spoon any pan drippings over the top for extra flavor.
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The sun dried tomatoes are truly the secret ingredient in this recipe. My grandmother always added them to her Italian dishes, and that intense concentrated flavor brings me back to Sunday dinners at her house every time I make this dish.
Perfect Pairings
This Italian Stuffed Flank Steak pairs beautifully with a simple side salad dressed with balsamic vinaigrette. The acidity of the dressing complements the richness of the meat. You might also consider serving it with a side of garlic bread to soak up the delicious pan juices, or a light pasta with olive oil and herbs for a truly Italian inspired feast.
Make Ahead Options
This dish can be fully prepared up to 24 hours in advance. Simply follow all preparation steps through rolling and tying the steak, then wrap tightly in plastic wrap and refrigerate. When ready to cook, remove from refrigerator 30 minutes before roasting to take the chill off. This makes it perfect for entertaining as you can do all the prep work earlier in the day.
Flavor Variations
While this recipe features classic Italian flavors, you can easily adapt it to different taste preferences. Try a Mediterranean version by replacing the Italian seasonings with oregano, lemon zest, and feta cheese instead of mozzarella. For a southwestern twist, use roasted poblanos, pepper jack cheese, and cumin in the stuffing. The versatile flank steak works beautifully with various flavor profiles.
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Frequently Asked Questions
- → What type of steak do I use?
Use flank steak for its tender texture and ability to hold the stuffing when rolled.
- → How do I ensure the steak cooks evenly?
Pound the flank steak to an even thickness of about 1/3 to 1/2 inch before seasoning and stuffing.
- → What should I serve alongside this dish?
Roasted asparagus is a great pairing for this stuffed flank steak, cooked in the same pan for added convenience.
- → Can I prepare the stuffing in advance?
Yes, you can prepare the stuffing mix a day in advance. Just store it in the refrigerator until you're ready to use it.
- → Can I substitute any ingredients in the stuffing?
Absolutely! Feel free to substitute or add ingredients like mushrooms, Parmesan cheese, or sautéed onions based on your preference.