If you’re searching for a remarkable dinner that combines juicy, tender beef with an irresistible cheesy, flavorful filling, then this Baked Stuffed Flank Steak Recipe is exactly what you need. It’s a fantastic dish where a beautifully butterflied flank steak is packed with a luscious mix of mozzarella, spinach, and sun-dried tomatoes, then rolled up and baked to perfection. The result? A mouthwatering spectacle that’s as impressive to serve as it is satisfying to eat—a go-to recipe when you want to wow your family or friends with minimal fuss but maximum flavor.
Ingredients You’ll Need
These ingredients are straightforward yet pack a punch in making this dish vivid in flavor and texture. Each element plays its own special role, from the savory cheese to the vibrant sun-dried tomatoes, balancing the tender steak perfectly.
- 1 ½ pounds flank steak, butterflied: The star protein, chosen for its perfect texture to hold the stuffing.
- 1 egg yolk: Acts as a binder to keep the stuffing together beautifully.
- 1 ½ cups shredded mozzarella cheese: Melts into ooey-gooey goodness, enriching the filling with creamy taste.
- 1 cup frozen spinach, thawed, rinsed, and drained well: Adds earthiness and a pop of green color.
- ½ cup chopped sun-dried tomatoes: Offers a sweet and tangy burst that brightens every bite.
- 2 tablespoons panko breadcrumbs: Provides slight crunch and helps soak up moisture.
- ½ teaspoon garlic salt, divided: Infuses the entire dish with a subtle blend of garlic and saltiness.
- 1 pinch black pepper, to taste: Adds mild heat to enhance overall flavor.
- 2 tablespoons olive oil: Used to coat the steak and help develop a delicious crust while baking.
How to Make Baked Stuffed Flank Steak Recipe
Step 1: Prepare Your Oven and Steak
Begin by heating your oven to a perfect 425°F. While it’s warming, butterfly the flank steak. This means slicing it horizontally without cutting all the way through, then opening it like a book. This technique allows the steak to be stuffed later. Then, gently pound the steak to even out the thickness between ¼ and ½ inch. This ensures even cooking and a tender bite.
Step 2: Mix the Flavor-Packed Stuffing
In a bowl, lightly whisk the egg yolk to act as your stuffing’s glue. Add the shredded mozzarella, well-drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Stir all the ingredients until they come together in a deliciously cohesive mixture that’s ready to fill your steak.
Step 3: Stuff and Season the Steak
Spread the prepared stuffing evenly over the inside surface of the steak, leaving about a one-inch border around the edges to keep it contained. Then sprinkle ¼ teaspoon of garlic salt and a pinch of black pepper over the stuffing for that extra flavor boost.
Step 4: Roll and Secure the Steak
Carefully roll the steak up lengthwise, following the grain to keep it neat. Tuck in any stray filling pieces as you go. Once rolled, tie the log snugly at two-inch intervals with cooking twine. This will help maintain its shape during baking.
Step 5: Prepare for Baking
Place your stuffed and tied flank steak into a baking dish. Drizzle olive oil over the top, then rub it evenly all around for a gorgeous golden crust. Finally, sprinkle the remaining ¼ teaspoon of garlic salt over the surface to season the outside evenly.
Step 6: Bake and Broil to Finish
Bake the steak for about 35 minutes until it’s cooked through and juicy. Then switch the oven to broil and cook for an additional 5 to 10 minutes. Watch closely here—you want a deep, appetizing brown on top without burning. This final step adds a beautiful crispness and flavor.
Step 7: Rest and Slice
Remove the steak from the oven and let it rest uncovered for 15 minutes. This resting time is key to allowing the juices to redistribute throughout the meat, ensuring every slice is tender and juicy. Once rested, carefully slice and serve your stunning creation.
How to Serve Baked Stuffed Flank Steak Recipe
Garnishes
To elevate your serving, consider fresh parsley or rosemary sprigs. A light drizzle of balsamic glaze can add a subtle sweetness that complements the savory steak and cheesy filling perfectly. These garnishes add a final pop of color and flavor, making your plate as inviting as it tastes.
Side Dishes
This Baked Stuffed Flank Steak Recipe pairs wonderfully with roasted vegetables, garlic mashed potatoes, or a bright, crisp salad. The sides should balance the richness of the steak, so something fresh or lightly creamy works beautifully. Think seasonal veggies roasted with herbs or a simple arugula salad with lemon vinaigrette.
Creative Ways to Present
For an impressive presentation, slice the stuffed flank steak into medallions and fan them out on a large serving platter. You can arrange colorful roasted vegetables around the edges or create a bed of creamy risotto beneath the steak slices. This not only adds visual appeal but also makes serving guests elegant and easy.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your leftover stuffed flank steak tightly in plastic wrap or store in an airtight container in the refrigerator. Properly stored, it will remain fresh for up to 3 days, making for delicious next-day meals or quick reheat dinners.
Freezing
This recipe freezes beautifully. Wrap the cooked and cooled stuffed steak tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can stay frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, place the sliced steak on a baking tray and cover loosely with foil. Warm in a 325°F oven until heated through, about 15-20 minutes. This helps retain moisture and prevents drying out, so you get juicy bites even after reheating.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach will work just as well. Just be sure to sauté it lightly or steam it first to remove excess moisture, then drain it thoroughly before adding to the stuffing. This prevents sogginess in your steak roll.
What cut of steak works best for this recipe?
Flank steak is ideal due to its wide, flat shape and texture that holds up well to stuffing and rolling. Other options like skirt steak or flat iron steak could work, but flank steak’s flavor and size make it perfect for this recipe.
How can I tell when the steak is fully cooked?
Using a meat thermometer is the best way. Aim for an internal temperature of around 135°F for medium-rare or 145°F for medium. Keep in mind carryover cooking will raise the temperature slightly during resting.
Can I prepare this recipe ahead of time and bake later?
Yes, you can assemble and roll the steak up to a day in advance, tightly wrapped and refrigerated. Just add the olive oil and seasoning, then bake on the day you plan to serve for the best texture and flavor.
What can I substitute for mozzarella cheese?
Provolone, fontina, or even a mild cheddar can be delicious alternatives. The key is to choose a cheese that melts well to keep the stuffing creamy and cohesive.
Final Thoughts
If you want to impress dinner guests or simply enjoy a comforting yet elegant meal, this Baked Stuffed Flank Steak Recipe is a true crowd-pleaser. It’s packed with flavor, easy to follow, and satisfying on every level. Trust me, once you try it, it’ll become one of your favorite go-to dishes for special occasions or a delicious twist on a weeknight meal.
Print
Baked Stuffed Flank Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A delicious Baked Stuffed Flank Steak featuring a flavorful filling of mozzarella, spinach, sun-dried tomatoes, and panko breadcrumbs. This recipe involves butterflying and rolling the flank steak with a savory stuffing, then baking and broiling to perfection. Perfect for a hearty, impressive main dish.
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 it for baking the stuffed steak.
- Butterfly the steak: Slice the flank steak horizontally, stopping before cutting completely through, so you can open it like a book for stuffing.
- Pound the steak: Use a meat mallet or rolling pin to pound the steak evenly to about ¼ to ½ inch thickness, ensuring an even base for filling and rolling.
- Prepare the stuffing: In a bowl, lightly whisk the egg yolk. Add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix all ingredients well until combined.
- Assemble the stuffing on the steak: Spread the stuffing mixture evenly over the flattened steak, leaving a 1-inch border free around the edges. 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 form a compact roll.
- Tie the roll: Secure the rolled steak by tying it snugly at 2-inch intervals with cooking twine 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 the surface.
- Bake the steak: Bake in the preheated oven for 35 minutes to cook through.
- Broil for color: Switch the oven to broil and cook for an additional 5 to 10 minutes until the steak is browned to your liking. Watch carefully to avoid burning.
- Rest the steak: Remove the steak from the oven and let it rest uncovered for 15 minutes. This allows the juices to redistribute before slicing and serving.
Notes
- Be careful not to overfill the steak to keep it from bursting during cooking.
- Use fresh or well-drained spinach to avoid excess moisture in the filling.
- Tying the steak securely helps maintain the shape and even cooking.
- Letting the meat rest after baking ensures juicier slices.
- If sun-dried tomatoes are too dry, soak them briefly in warm water before chopping.
