Description
This Baked Stuffed Flank Steak recipe features a tender flank steak butterflied and stuffed with a savory mixture of mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. Rolled and baked to juicy perfection with a golden broiled finish, it’s a delicious main course perfect for a family dinner or special occasion.
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
For Baking
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the stuffed steak.
- Butterfly Steak: Slice the flank steak horizontally, stopping before cutting all the way through, then open it like a book to create a large, even surface for stuffing.
- Pound Steak: Using a meat mallet, pound the steak evenly until it’s about ¼ to ½ inch thick to ensure uniform cooking and tenderness.
- Prepare Stuffing: In a bowl, whisk the egg yolk lightly, then add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix thoroughly to combine.
- Stuff Steak: Spread the stuffing evenly over the steak surface, leaving a 1-inch border free of stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over the filling for added flavor.
- Roll Steak: Carefully roll the steak tightly along the grain, tucking in any stray pieces to keep the stuffing contained.
- Secure Roll: Tie the rolled steak snugly at 2-inch intervals with cooking twine to maintain its shape during cooking.
- Prepare for Baking: Place the stuffed, tied steak in a baking dish. Drizzle the olive oil over the steak and rub it evenly on the surface. Sprinkle the remaining ¼ teaspoon garlic salt on top.
- Bake: Bake in the preheated oven for 35 minutes until the steak is cooked through.
- Broil: Switch the oven to broil and cook the steak for an additional 5–10 minutes, watching closely to achieve a nicely browned and slightly crispy exterior.
- Rest and Serve: Remove the steak from the oven and let it rest uncovered for 15 minutes before slicing into rounds and serving to allow juices to redistribute.
Notes
- Ensure the spinach is well-drained to prevent watery filling.
- Tying the steak securely helps maintain its shape and keeps the stuffing inside during baking.
- Resting the steak after baking enhances tenderness and juiciness.
- Adjust broiling time based on your oven’s heat intensity to avoid burning.
- Use fresh sun-dried tomatoes for more vibrant flavor, or rehydrate dry ones before chopping.
