Description
A flavorful Italian Stuffed Flank Steak recipe featuring tender flank steak rolled with a savory mix of fresh asparagus, sun-dried tomatoes, spinach, mozzarella, and aromatic herbs, oven-roasted to perfection and served with roasted asparagus.
Ingredients
Scale
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
Main Ingredients
- 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
- Prep the meat: Remove the flank steak from the refrigerator about 30 minutes to 1 hour before cooking. Pound the steak between two pieces of parchment paper to 1/3 to 1/2 inch thickness to ensure even cooking.
- Preheat and season: Preheat your oven to 425°F (220°C). Combine the dried oregano, coarse sea salt, dried basil, dried rosemary, dried thyme, garlic powder, garlic salt, and fresh cracked pepper to create a dry rub. Rub this mixture evenly on both sides of the flank steak. Lay 3 pieces of cooking twine under the steak lengthwise for later securing.
- Prepare the stuffing: In a bowl, combine grated garlic, diced red pepper, diced sun-dried tomatoes, chopped fresh basil, fresh spinach, egg yolk, plain bread crumbs, and shredded mozzarella. Mix thoroughly until all ingredients are well incorporated.
- Stuff and roll the steak: Spread the stuffing mix evenly along the center of the flank steak, leaving about an inch of the edges clear. Roll the steak tightly like a taco with the grain, aiming to align the ends. Secure the roll with the cooking twine pieces placed underneath.
- Sear and roast: Brush a cast iron pan with 1 tablespoon of extra virgin olive oil. Place the rolled steak seam-side down in the pan. Drizzle another tablespoon of olive oil over the top. Roast in the preheated oven for 25 minutes.
- Prepare the asparagus: While the steak roasts, toss the trimmed asparagus with the remaining 1 tablespoon of extra virgin olive oil to coat evenly.
- Add asparagus and broil: After 25 minutes, remove the pan from the oven and add the asparagus around the steak. Sprinkle a little extra salt on the asparagus. Switch the oven setting to broil and return the pan to the oven. Broil for 10 minutes until asparagus is tender and lightly charred.
- Rest the steak: Remove the pan from the oven and check the steak’s internal temperature with a meat thermometer. Medium doneness is about 130°F (54°C) before resting, which will rise to 137-140°F (58-60°C) after resting. Cover the steak loosely with foil and let it rest for 10 minutes to allow juices to redistribute.
- Slice and serve: Remove the cooking twine, slice the steak into serving portions, and plate with the roasted asparagus and any pan drippings for added flavor. Serve immediately.
Notes
- Make sure to pound the steak evenly to ensure uniform cooking and easier rolling.
- Use a meat thermometer to achieve the perfect medium doneness.
- Letting the meat rest after roasting helps retain juices and enhance flavor.
- Cast iron pans are ideal for this recipe because they retain heat well and allow searing before roasting.
- Adjust broiling time for asparagus based on your oven’s broil intensity and preferred texture.
- Cooking twine is essential for keeping the stuffing secure during roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: Stuffed flank steak, Italian flank steak, oven roasted steak, asparagus side dish, mozzarella stuffed steak, Italian herbs steak recipe
