Description
My Italian Stuffed Flank Steak is a succulent, flavorful dinner packed with vegetables. It’s an easy yet impressive family meal that combines the richness of flank steak with the freshness of vegetables and cheese. Perfect for any occasion—make sure you add this to your menu! #StuffedFlankSteak #ItalianSteak #FamilyDinner #FlankSteakRecipe #HealthyDinner #ItalianAmericanCuisine
Ingredients
Units
Scale
For the Dry Rub:
- 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
For the Pan:
- 1 (2 lb) flank steak, pounded to 1/3 – 1/2 inch thick
- 1 lb fresh asparagus, woody ends removed
- 3 tbsp extra virgin olive oil, divided
For the Stuffing:
- 3 cloves garlic, grated
- 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 breadcrumbs
- 4–6 oz fresh shredded mozzarella
Instructions
- Prep the Flank Steak: Remove the steak from the fridge 30–60 minutes ahead. Pound to 1/3–½ inch thickness between parchment if needed.
- Dry Rub: Preheat oven to 425°F (220°C). Mix rub spices in a bowl. Rub onto both sides of steak. Lay 3 pieces of twine under steak and set aside.
- Prepare the Stuffing: In a bowl, mix garlic, red pepper, sun-dried tomatoes, basil, spinach, egg yolk, breadcrumbs, and mozzarella.
- Stuff the Flank Steak: Spread the stuffing across the center of steak, leaving space at edges. Roll tightly and secure with twine.
- Cook the Steak: Heat 1 tbsp olive oil in cast iron pan. Sear the rolled steak. Drizzle with another tbsp olive oil. Transfer pan to oven and bake for 25 minutes.
- Prepare the Asparagus: Toss asparagus with remaining olive oil and a pinch of salt. Set aside.
- Broil & Finish: After baking, remove steak. Add asparagus to pan and broil everything for 10 minutes.
- Check Doneness & Rest: Internal temp should reach 130°F (54°C) for medium. Cover steak with foil and rest for 10 minutes.
- Serve: Slice and serve with roasted asparagus and pan drippings.
Notes
- Letting the steak rest before slicing keeps it juicy.
- Customize the stuffing with mushrooms, provolone, or kale.
- For extra browning, sear steak before baking, then continue with the oven method.
Nutrition
- Serving Size: 1 slice (approx. 1 steak roll)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg