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
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 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.
