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
→ Main Ingredients
09 -
1 flank steak, 2 lb, pounded to 1/3 - 1/2 inch thick
10 -
1 lb fresh asparagus, woody ends removed
11 -
3 tbsp extra virgin olive oil, divided
→ Stuffing Ingredients
12 -
3 cloves garlic, grated
13 -
1/2 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 the flank steak from the refrigerator 30 minutes to 1 hour before preparation. Pound it between two sheets of parchment paper to 1/3 - 1/2 inch thick.
02 -
Combine oregano, sea salt, basil, rosemary, thyme, garlic powder, garlic salt, and black pepper. Rub the mix on both sides of the flank steak. Place three pieces of cooking twine under the steak and set aside.
03 -
In a bowl, mix garlic, red pepper, sun-dried tomatoes, fresh basil, spinach, egg yolk, bread crumbs, and mozzarella until well combined.
04 -
Spread the stuffing mixture lengthwise across the middle of the steak, leaving an inch around the edges. Roll the steak tightly with the grain, ensuring the ends meet on top. Secure with the twine.
05 -
Preheat the oven to 220°C (425°F). Brush a 15-inch cast iron pan with 1 tbsp of olive oil. Place the stuffed and rolled steak into the pan. Drizzle an additional tablespoon of olive oil on top. Roast in the oven for 25 minutes.
06 -
While the steak is cooking, toss the asparagus with the remaining 1 tbsp of olive oil.
07 -
After 25 minutes, remove the flank steak from the oven. Add the asparagus to the pan. Sprinkle asparagus with a small amount of extra salt. Turn the oven to broil and cook for an additional 10 minutes.
08 -
Remove the pan from the oven and cover the steak with foil. Let it rest for 10 minutes. Ensure the internal temperature of the steak reaches 130°F for medium doneness (rested temperature should be 137°F - 140°F).
09 -
Slice the rested steak and serve with cooked asparagus and any pan drippings.
# Notes:
01 -
Use a meat thermometer to ensure the desired doneness. The steak will continue cooking during the resting period.