Lean and delicious, flank steak is a flexible canvas for culinary imagination. Stuffed with traditional Italian foods such spinach, sun-dried tomatoes, cheese, and fresh herbs, it becomes a magnificent dinner party or family meal dish. Though it’s easier to make than it sounds, Italian Stuffed Flank Steak offers strong flavors, a lovely presentation, and a filling experience.
The Crowd-Pleaser: Why Italian Stuffed Flank Steak
This recipe blends the richness of a savory filling with the strong taste of flank beef. From the earthiness of spinach to the acidity of sun-dried tomatoes and the softness of melted cheese, the stuffing ingredients bring layers of taste. Rolling the steak not only preserves these tastes but also produces an amazing spiral effect when cut, thereby enhancing its appearance as well as taste.
Ingredients You Will Require
You will need to get ready this delicious meal with these ingredients:
for the steak:
- flank steak, butterflied salt and black pepper, to taste 1 ½ to 2 pounds.
- Two tablespoons olive oil
Regarding the stuffiness:
- Two cups fresh spinach; chopped ½ cup sun-dried tomatoes; finely chopped
- One cup shredded mozzarella cheese—or provolone.
- ¼ cup grated Parmesan cheese
- Two minced cloves of garlic.
- One tsp Italian seasoning, dried
- Two tablespoons cut fresh parsley.
Suggested garnish: optional
- Leaves fresh basil from
- Shaved Parmesan cheese
1. Get the steak ready using step-by-step directions.
To prevent cutting all the way through, butterfly the flank steak by cutting it horizontally across the middle and stopping roughly one inch from the edge. To balance the thickness, open the steak like a book, lay it flat, then gently pound it with a meat mallet. Load both sides liberally with black pepper and salt.
2: Prepare the stuffing.
Heat one tablespoon of olive oil in a skillet over medium-heat. Add the garlic; sauté until fragrant. Toss the chopped spinach then sauté until wilted. Remove the skillet from heat and toss in the sun-dried tomatoes, mozzarella, Parmesan, Italian seasoning, and parsley. Mix well to mix.
3. Assemble the Steak Roll
Spread the stuffing mixture evenly over the butterflied steak, leaving a little border around the sides. Starting from one of the long sides, carefully roll the steak into a tight log, retaining the filling inside. Secure the roll with kitchen twine at 2-inch intervals.
4. Sear the steaks.
Preheat your oven to 375°F (190°C). In a large ovenproof skillet set over medium-high heat, reheat the remaining olive oil. Sear the steak roll, about two to three minutes on each side, until browned.
5. Roast to Perfection
For medium-rare or 140°F (60°C), move the skillet to the preheated oven and roast for 20 to 25 minutes, or until the internal temperature reaches 130°F (54°C). Out of the oven, tent the steak loosely with foil, let it rest for ten minutes, then cut.
6. Present and Decorate
Remove the kitchen twine carefully, then cut the meat into 1-inch thick rounds. The spiral of stuffing will show itself and produce a sophisticated presentation. If wanted, top with shaved Parmesan and fresh basil leaves.
Serving Advice:
Coordinate Italian Stuffed Flank Steak with:
- A basic garlic butter linguine or creamy mushroom risotto accentuates the flavors quite nicely.
- Roasted vegetables—asparagus, zucchini, or Brussels sprouts—offer a welcome counterpoint to the richness of the steak.
- A light arugula salad with lemon vinaigrette wonderfully complements a dish.
Advice on Success
- Butterfly of Care: An even butterflied steak will come from careful, steady cuts combined with a keen knife.
- Maintaining the integrity of the roll during cooking depends on kitchen twine. One backup choice is toothpicks.
- Use a meat thermometer to make sure the steak is cooked to your desired doneness without overdone it.
The Reason You Will Love It
Italian Stuffed Flank Steak is an experience not only a meal. A sensory delight, the harmonic mix of delicate beef, savory stuffing, and strong Italian tastes is It’s sophisticated enough to wow visitors but still friendly enough for a supper on a weeknight.
Get ready for your next great event and see how much this meal will become a new favorite on your table. Good appetite!
