Name: Delectable Italian Stuffed Flank Steak
Ingredients: Dry Rub: 1 tsp dried oregano; 1 tsp coarse sea salt: This enhances the flavor while helping to tenderize the meat.; 1/2 tsp dried basil: Adds a hint of sweetness and aromatic depth.; 1/2 tsp dried rosemary: Contributes a robust flavor, perfect for meat dishes.; 1/2 tsp dried thyme: Offers earthy notes that balance the dish.; 1/2 tsp garlic powder: Infuses a savory taste throughout the meat.; 1/2 tsp garlic salt: Elevates the garlic flavor while providing additional seasoning.; 1/2 tsp fresh cracked pepper: Adds a subtle heat and enhances other flavors.; For the Pan: 2 lb flank steak, pounded to 1/3 – 1/2 inch thick: This cut is perfect for rolling and boasts rich flavor.; 1 lb fresh asparagus: Offers a crunchy, nutritious side that pairs perfectly.; 3 tbsp extra virgin olive oil, divided: A staple in Italian cuisine, it brings richness and depth to the dish.; For the Stuffing: 3 cloves grated garlic: Fresh garlic adds a pungent kick to the stuffing.; 1/2 diced red pepper: Provides sweetness and a pop of color.; 1/3 cup diced sun-dried tomatoes: Delivers concentrated tomato flavor, enhancing the Mediterranean flair.; 1/3 cup fresh basil, chopped: Brightens the stuffing with a fresh herbal note.; 1 cup fresh spinach: Adds nutrients and a vibrant color.; 1 egg yolk: Acts as a binder, holding the stuffing together.; 2 tbsp plain bread crumbs: Helps absorb moisture and adds texture to the stuffing.; 4-6 oz fresh shredded mozzarella: Melts beautifully, providing a creamy, indulgent finish.

Description

Enjoy the rich flavors of Italian stuffed flank steak, packed with savory ingredients for a perfect and satisfying meal.

Ingredients

Scale

Dry Rub:
- 1 tsp dried oregano
- 1 tsp coarse sea salt: This enhances the flavor while helping to tenderize the meat.
- 1/2 tsp dried basil: Adds a hint of sweetness and aromatic depth.
- 1/2 tsp dried rosemary: Contributes a robust flavor, perfect for meat dishes.
- 1/2 tsp dried thyme: Offers earthy notes that balance the dish.
- 1/2 tsp garlic powder: Infuses a savory taste throughout the meat.
- 1/2 tsp garlic salt: Elevates the garlic flavor while providing additional seasoning.
- 1/2 tsp fresh cracked pepper: Adds a subtle heat and enhances other flavors.
For the Pan:
- 2 lb flank steak, pounded to 1/3 – 1/2 inch thick: This cut is perfect for rolling and boasts rich flavor.
- 1 lb fresh asparagus: Offers a crunchy, nutritious side that pairs perfectly.
- 3 tbsp extra virgin olive oil, divided: A staple in Italian cuisine, it brings richness and depth to the dish.
For the Stuffing:
- 3 cloves grated garlic: Fresh garlic adds a pungent kick to the stuffing.
- 1/2 diced red pepper: Provides sweetness and a pop of color.
- 1/3 cup diced sun-dried tomatoes: Delivers concentrated tomato flavor, enhancing the Mediterranean flair.
- 1/3 cup fresh basil, chopped: Brightens the stuffing with a fresh herbal note.
- 1 cup fresh spinach: Adds nutrients and a vibrant color.
- 1 egg yolk: Acts as a binder, holding the stuffing together.
- 2 tbsp plain bread crumbs: Helps absorb moisture and adds texture to the stuffing.
- 4–6 oz fresh shredded mozzarella: Melts beautifully, providing a creamy, indulgent finish.

Instructions

Start by taking the flank steak out of the fridge and allowing it to rest for 30-60 minutes. This helps it cook evenly. Next, place it between parchment paper and pound it to a thickness of 1/3 – 1/2 inch.
Preheat your oven to 425°F (220°C). While waiting, mix all the dry rub ingredients in a small bowl. Once combined, evenly coat both sides of the flank steak with the dry rub. Secure the steak with cooking twine to hold its shape during cooking.
In a separate bowl, combine the stuffing ingredients: grated garlic, diced red pepper, sun-dried tomatoes, chopped basil, fresh spinach, egg yolk, plain bread crumbs, and shredded mozzarella. Mix all the ingredients thoroughly until everything is well incorporated.
Spread the stuffing mixture evenly in the center of the prepared flank steak, leaving about an inch of space around the edges. Carefully roll the steak up, ensuring the stuffing stays inside, and secure it tightly with twine.
Heat a cast iron pan over medium-high heat. Brush the pan with 1 tbsp of olive oil, then place the rolled steak seam-side down. Drizzle with another tbsp of olive oil. Bake in the preheated oven for about 25 minutes.
While the steak is cooking, trim the asparagus and toss it with the remaining tbsp of olive oil, coating it evenly. Set aside.
Once the steak has been baking for 25 minutes, carefully add the asparagus to the pan. Sprinkle it with a little salt and return the pan to the oven, broiling for an additional 10 minutes. This will give both the steak and asparagus a delicious char.
After broiling, check the steak’s internal temperature using a meat thermometer. Aim for 130°F for medium doneness (the temperature will rise to about 137-140°F while resting). Remove the pan from the oven and cover the steak with foil, letting it rest for about 10 minutes.
Finally, slice the flank steak against the grain into 1-inch thick slices. Serve immediately with the roasted asparagus and pan drippings for an irresistible flavor.