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

Step 1: Remove the flank steak from the refrigerator 30 to 60 minutes before cooking to allow it to come to room temperature. Pound it between two pieces of parchment paper to a thickness of about 1/3 to 1/2 inch.

Step 2: Preheat your oven to 425°F (220°C). Combine the dried oregano, sea salt, dried basil, rosemary, thyme, garlic powder, garlic salt, and cracked pepper. Rub this spice mix evenly over both sides of the flank steak. Place 3 pieces of cooking twine underneath the steak and set aside.

Step 3: Prepare the stuffing by combining grated garlic, diced red pepper, sun-dried tomatoes, fresh basil, spinach, egg yolk, bread crumbs, and shredded mozzarella in a bowl. Mix thoroughly until well combined.

Step 4: Spread the stuffing mixture evenly over the center of the flank steak, leaving about one inch from the edges. Roll the steak tightly like a taco along the grain, pressing the ends together. Secure the roll by tying the cooking twine around it to hold it in place.

Step 5: Brush a cast iron pan with 1 tablespoon of the olive oil. Place the rolled steak seam side down in the pan. Drizzle another tablespoon of olive oil over the top. Transfer the pan to the preheated oven and roast for 25 minutes.

Step 6: While the steak cooks, toss the asparagus with the remaining tablespoon of olive oil for even coating.

Step 7: Remove the pan from the oven and add the asparagus around the steak. Increase the oven setting to broil. Sprinkle a little extra salt on the asparagus and return the pan to the oven for 10 more minutes until the asparagus is tender and slightly charred.

Step 8: Remove the pan from the oven and check the steak’s internal temperature with a meat thermometer. Cover the steak loosely with foil and let it rest for 10 minutes. During this time, the temperature will rise to medium doneness at about 137-140°F (58-60°C).

Step 9: After resting, remove the cooking twine and slice the steak. Serve it alongside the roasted asparagus and drizzle with any pan juices for a delicious meal.

Tips & Variations

For a richer flavor, add a splash of balsamic vinegar to the stuffing mixture before rolling the steak.

Substitute fresh mozzarella with provolone or fontina for a different melting texture.

Use kitchen twine to secure the steak tightly, preventing the stuffing from falling out during cooking.

If you don’t have asparagus, try using green beans or roasted bell peppers as a side.

FAQs

Can I prepare the stuffed flank steak ahead of time?

Yes, you can prepare and roll the steak a few hours in advance. Keep it wrapped tightly in plastic wrap and refrigerated until you’re ready to cook.

What if I don’t have a cast iron pan?

You can use any oven-safe skillet or roasting pan to cook the steak. Just be sure to preheat the pan slightly before adding the steak to help with searing.