Description
This Baked Stuffed Flank Steak recipe features a flavorful combination of mozzarella cheese, spinach, and sun-dried tomatoes rolled inside a tender, butterflied flank steak. The steak is baked to perfection and finished under the broiler to create a delicious golden crust, perfect for an impressive yet easy-to-make main dish.
Ingredients
Scale
Steak and Stuffing
- 1 ½ pounds flank steak, butterflied
- 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
- ½ teaspoon garlic salt, divided
- 1 pinch black pepper, to taste
Finishing
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the stuffed flank steak.
- Butterfly Steak: Slice the flank steak horizontally, stopping before cutting all the way through to open it like a book, creating a flat surface for stuffing.
- Pound Steak: Evenly pound the steak to about ¼ to ½ inch thickness to ensure uniform cooking and easier rolling.
- Prepare Stuffing: In a bowl, whisk the egg yolk lightly. Add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix well to combine.
- Stuff Steak: Spread the stuffing evenly over the steak surface, leaving a 1-inch border free of stuffing along the edges. Sprinkle ¼ teaspoon garlic salt and black pepper on top of the stuffing.
- Roll Steak: Roll the steak tightly along the grain, tucking in any stray pieces to secure the filling inside.
- Tie Rolled Steak: Use cooking twine to tie the rolled steak snugly at 2-inch intervals to hold its shape during baking.
- Prepare for Baking: Place the stuffed steak in a baking dish. Drizzle olive oil over the top and rub evenly to coat. Sprinkle the remaining ¼ teaspoon garlic salt on top.
- Bake: Bake the rolled steak in the preheated oven for 35 minutes to cook through.
- Broil: Switch the oven to broil and cook for 5–10 minutes, or until the top is browned to your preference. Watch closely to avoid burning.
- Rest and Serve: Remove the steak from the oven and let it rest uncovered for 15 minutes to allow juices to redistribute before slicing and serving.
Notes
- Be sure to drain the spinach well to avoid soggy stuffing.
- Use cooking twine to ensure the stuffed steak holds its shape during baking.
- Watch the steak closely during broiling to prevent burning.
- Allow the steak to rest before slicing for juicier results.
- Panko breadcrumbs help absorb moisture and add texture to the stuffing.
