If you’re craving a show-stopping main dish that combines rich flavors with tender, juicy meat, this Baked Stuffed Flank Steak Recipe will become your new favorite. It’s packed with melty mozzarella, vibrant sun-dried tomatoes, and wholesome spinach, all rolled into a perfectly pounded flank steak that’s baked to juicy perfection. Whether you’re cooking for family or guests, this recipe offers a beautiful presentation and a mouthwatering taste that feels fancy but is surprisingly approachable.
Ingredients You’ll Need
Getting ready to make this Baked Stuffed Flank Steak Recipe is a breeze because it relies on simple yet essential ingredients that bring depth, color, and texture to the dish. Each component plays a key role, from the creamy mozzarella that melts inside to the fresh spinach that adds a subtle earthiness.
- Flank steak (1 ½ pounds): The star of the dish, butterflied for easy stuffing and rolling.
- Egg yolk (1): Acts as the binder that holds the filling together perfectly.
- Mozzarella cheese (1 ½ cups shredded): For melty, gooey goodness inside the steak.
- Frozen spinach (1 cup, thawed and drained): Adds vibrant green color and a healthy touch with gentle flavor.
- Sun-dried tomatoes (½ cup, chopped): Brings concentrated sweetness and acidity that wakes up the palate.
- Panko breadcrumbs (2 tablespoons): Helps soak up moisture and keeps the filling from being too wet.
- Garlic salt (½ teaspoon, divided): Essential for layering savory notes inside and on top of the steak.
- Black pepper (a pinch, to taste): Adds subtle heat and balance.
- Olive oil (2 tablespoons): Used for drizzling before baking to lock in juiciness and create a beautiful crust.
How to Make Baked Stuffed Flank Steak Recipe
Step 1: Prepare Your Oven and Steak
Start by preheating your oven to a high 425°F (220°C) as this will help seal in all the juicy flavors. Then, butterfly the flank steak by slicing horizontally without cutting all the way through so you can open it like a book. This technique creates the perfect flat surface for stuffing and ensures even cooking.
Step 2: Pound the Steak to Even Thickness
Using a meat mallet or rolling pin, gently pound the steak until it is about ¼ to ½ inch thick all over. This step not only tenderizes the meat but also provides an even canvas to distribute your stuffing beautifully.
Step 3: Mix the Flavorful Filling
In a bowl, whisk the egg yolk lightly to act as the glue for your filling. Add the shredded mozzarella, thawed and well-drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Stir these together well to build a cohesive stuffing that bursts with flavor in every bite.
Step 4: Assemble the Stuffed Flank Steak
Spread the prepared filling evenly over the flattened steak, leaving a 1-inch border clear at the edges to help with rolling. Sprinkle ¼ teaspoon of garlic salt and black pepper over the stuffing to enhance the seasoning and bring out rich savory notes.
Step 5: Roll and Secure the Steak
Now gently but firmly roll the steak along the grain to encase the filling, tucking in any loose edges so nothing falls out while cooking. Tie the rolled steak tightly with cooking twine at 2-inch intervals to hold everything in place for neat, uniform slices later.
Step 6: Prepare for Baking
Place your rolled and tied flank steak in a baking dish. Drizzle the olive oil all over the surface and rub it evenly across the meat, which will help develop a gorgeous crust. Finish this step by sprinkling the remaining ¼ teaspoon garlic salt on top to season the exterior.
Step 7: Bake and Broil to Perfection
Bake the steak in the preheated oven for 35 minutes, allowing the cheese to melt and the steak to cook through while staying juicy. Then switch the oven to broil and cook for an additional 5 to 10 minutes, watching closely, until the top is beautifully browned and slightly crispy — just the perfect finish.
Step 8: Rest Before Serving
Once baked and broiled to perfection, remove the steak from the oven and let it rest uncovered for 15 minutes. This crucial step lets the juices redistribute throughout the meat, making your slices tender and juicy, ready for plating and enjoying.
How to Serve Baked Stuffed Flank Steak Recipe
Garnishes
Fresh herbs like chopped parsley or basil sprinkled on top add a pop of color and fresh aroma that balances the richness of the steak. A light drizzle of balsamic glaze can also add an elegant sweetness that pairs beautifully with the sun-dried tomatoes.
Side Dishes
This Baked Stuffed Flank Steak Recipe pairs wonderfully with creamy mashed potatoes or garlic roasted vegetables. Crisp salads or lightly sautéed green beans with almonds provide refreshing contrasts to the rich flavors of the stuffed steak.
Creative Ways to Present
For a festive meal, slice the roulade into medallions displaying the colorful filling layers and arrange them slightly overlapping on a large platter. Adding some roasted cherry tomatoes or a sprinkle of panko crumbs toasted with herbs makes the presentation as impressive as the flavors.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover stuffed flank steak tightly in foil or place it in an airtight container and refrigerate for up to 3 days. Keeping it well-wrapped maintains moisture and helps prevent the meat from drying out.
Freezing
You can freeze cooked, sliced portions of this steak recipe. Wrap individual servings in plastic wrap, then store them in a freezer-safe container or bag for up to 3 months. This makes for an easy meal to reheat when you need a delicious, stress-free dinner.
Reheating
To reheat, warm the steak slices gently in a preheated oven at 300°F (150°C) for 10-15 minutes or until heated through. This slow reheating method keeps the meat tender and prevents the cheese from becoming rubbery.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it lightly first to remove excess moisture, then drain well before mixing with the filling to keep the stuffing from becoming soggy.
What can I substitute for sun-dried tomatoes?
If sun-dried tomatoes aren’t your favorite, try using roasted red peppers or even diced fresh tomatoes with some herbs; both add great flavor and moisture without overpowering the dish.
Is there a way to make this recipe dairy-free?
You can use a dairy-free cheese alternative that melts well, such as vegan mozzarella, to keep the creamy texture while avoiding dairy products altogether.
How important is resting the steak before slicing?
Resting is key to juicy steak slices. Cutting into it too soon causes all the flavorful juices to run out, leaving dry meat, so patience pays off!
Can I prepare the steak the day before?
Yes, you can assemble and roll the stuffed steak a day ahead, keep it covered in the fridge, and bake it fresh on the day you want to serve it. This makes your dinner prep much simpler.
Final Thoughts
This Baked Stuffed Flank Steak Recipe is such a delight to make and serve. It’s comforting yet elegant, impressive but straightforward — perfect for a special dinner or a weekend treat. I truly hope you give this unforgettable dish a try and savor every delicious moment!
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Baked Stuffed Flank Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Stuffed Flank Steak recipe features a tender, butterflied flank steak rolled with a rich filling of mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. After baking and broiling for a beautifully browned crust, the steak is rested and sliced for a deliciously satisfying main course perfect for dinner gatherings or special occasions.
Ingredients
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 steak.
- Butterfly the Steak: Carefully slice the flank steak horizontally, stopping before cutting all the way through, and open it like a book to create a flat surface.
- Pound the Steak: Using a meat mallet or rolling pin, pound the steak evenly to about ¼ to ½ inch thickness to ensure uniform cooking and easier rolling.
- Prepare the Stuffing: In a bowl, lightly whisk the egg yolk, then add shredded mozzarella, thawed spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix all ingredients thoroughly to combine.
- Spread the Stuffing: Evenly spread the stuffing mixture over the flattened steak, leaving a 1-inch border free of stuffing around the edges. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing for seasoning.
- Roll the Steak: Carefully roll the steak tightly along the grain, ensuring to tuck in any stray pieces of filling for a neat roll.
- Tie the Steak: Secure the rolled steak by tying it snugly at 2-inch intervals with cooking twine to maintain the shape during baking.
- Prepare for Baking: Place the stuffed and tied steak in a baking dish. Drizzle olive oil over the top and rub it evenly. Sprinkle the remaining ¼ teaspoon garlic salt on top for extra flavor.
- Bake: Bake the stuffed steak in the preheated oven for 35 minutes until it is cooked through.
- Broil for Browning: Switch the oven to broil setting; broil the steak for 5 to 10 minutes until the top is browned to your preference. Watch carefully to prevent burning.
- Rest and Serve: Remove the steak from the oven and let it rest uncovered for 15 minutes. Slice and serve warm to enjoy the melty cheese and flavorful filling.
Notes
- Butterflying the steak evenly and pounding to a uniform thickness is key for an even roll and consistent cooking.
- Draining the spinach thoroughly prevents excess moisture, which could make the stuffing soggy.
- Tying the steak helps keep the roll intact during baking and slicing.
- Resting the steak after baking allows juices to redistribute, keeping the meat tender and juicy.
- Adjust broiling time depending on your oven and preferred level of browning; watch closely to avoid burning.
