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
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 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.
