Description
A flavorful and hearty baked stuffed flank steak recipe featuring a delicious filling of mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. The steak is butterflied, filled, rolled, and baked to perfection for an impressive main dish perfect for family dinners or special occasions.
Ingredients
Scale
Steak
- 1 ½ pounds flank steak, butterflied
- 2 tablespoons olive oil
- ½ teaspoon garlic salt, divided
- 1 pinch black pepper, to taste
- Cooking twine for tying
Stuffing
- 1 egg yolk
- 1 ½ cups shredded mozzarella cheese
- 1 cup frozen spinach, thawed, rinsed, and drained well
- ½ cup chopped sun-dried tomatoes
- 2 tablespoons panko breadcrumbs
- ¼ teaspoon garlic salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the stuffed flank steak.
- Butterfly the Steak: Carefully slice the flank steak horizontally without cutting all the way through, then open it like a book to create a flat surface.
- Pound the Steak: Use a meat mallet to pound the steak evenly to about ¼ to ½ inch thickness, ensuring an even layer for stuffing.
- Prepare the Stuffing: In a bowl, whisk the egg yolk lightly. Add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix thoroughly to combine all ingredients.
- Spread the Stuffing: Evenly spread the stuffing mixture over the steak, leaving a 1-inch border around the edges free from stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing for seasoning.
- Roll the Steak: Starting from one side, roll the steak tightly along the grain, tucking in any stray pieces to make a compact roll.
- Tie the Roll: Secure the rolled steak by tying it snugly at 2-inch intervals with cooking twine to keep its shape while baking.
- Season and Oil: Place the stuffed and tied steak in a baking dish. Drizzle the olive oil over it and rub evenly. Sprinkle the remaining ¼ teaspoon garlic salt on top for extra flavor.
- Bake: Bake in the preheated oven at 425°F (220°C) for approximately 25-30 minutes, or until the steak is cooked to your desired level of doneness and the cheese inside is melted.
- Rest and Serve: Remove the steak from the oven and let it rest for 5-10 minutes before slicing to retain juices. Serve warm.
Notes
- Ensure the spinach is well-drained to avoid soggy stuffing.
- You can substitute mozzarella with provolone or fontina for a different flavor.
- Use kitchen scissors to remove the cooking twine before serving.
- Adjust baking time based on steak thickness and desired doneness.
- For extra flavor, marinate the steak briefly before stuffing if desired.
