Why You’ll Love This Recipe
This dish transforms a simple cut of flank steak into a gourmet meal by stuffing it with savory ingredients that complement the beef perfectly. The spinach and sun-dried tomatoes add a fresh, tangy flavor, while the mozzarella melts to create a creamy, cheesy center. Baking and broiling the steak seals in the juices and gives a wonderful crust. It’s a quick recipe with just 10 minutes of prep and about 40 minutes of cooking, but the results feel special and restaurant-worthy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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
- 2 tablespoons olive oil
Directions
- Preheat oven to 425°F (220°C).
- Butterfly the flank steak by slicing through the center parallel to the cutting board, stopping just short of cutting all the way through, then open it like a book.
- Use a meat tenderizer to pound the steak evenly to about ¼ to ½ inch thickness.
- In a large bowl, lightly whisk the egg yolk with a fork. Add mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. Mix well to combine.
- Spread the cheese stuffing evenly over the butterflied steak, leaving a 1-inch border around the edges free of stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing.
- Roll the steak tightly along the grain, starting from the smallest end, tucking in any stray pieces as you go.
- Use cooking twine to tie the rolled steak snugly at 2-inch intervals, ensuring the twine is tight enough to hold but not so tight it cuts into the meat.
- Place the stuffed and tied steak in a 9×13-inch baking dish or another suitable pan. Drizzle with olive oil and rub it evenly over the steak. Sprinkle the remaining ¼ teaspoon garlic salt on top.
- Bake for 35 minutes.
- Switch the oven to broil and cook for an additional 5 to 10 minutes until the outside is browned to your liking. Be cautious of smoke if juices release during broiling.
- Remove the steak from the oven and let it rest uncovered for 15 minutes before slicing and serving.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 40 minutes
- Resting time: 15 minutes
- Total time: 1 hour 5 minutes
Variations
- Substitute fresh spinach for frozen if preferred, but be sure to cook and drain it well.
- Add fresh herbs like basil or oregano to the stuffing for extra flavor.
- Use provolone or fontina cheese instead of mozzarella for a different cheese profile.
- Include sautéed mushrooms or caramelized onions in the filling for added richness.
- Serve with a balsamic glaze drizzle or chimichurri sauce for extra zest.
Storage/Reheating
Store leftover stuffed flank steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven covered with foil to prevent drying out. Leftover slices are also delicious cold or reheated briefly in a microwave.
FAQs
How do I butterfly a flank steak?
Slice the steak horizontally almost through the middle, then open it like a book, creating a larger, thinner piece of meat.
Can I prepare this recipe ahead of time?
Yes, you can assemble the stuffed steak, wrap it tightly, and refrigerate overnight. Bring to room temperature before baking.
What if I don’t have panko breadcrumbs?
Regular breadcrumbs or crushed crackers can be used as a substitute.
How do I know when the steak is done?
Use a meat thermometer to check internal temperature; medium-rare is about 135°F, but cooking time may vary based on thickness.
Can I grill this instead of baking?
Yes, but tie the steak well and use indirect heat to avoid flare-ups from the cheese stuffing.
How thick should the steak be after pounding?
Aim for about ¼ to ½ inch thickness for even cooking and easy rolling.
Can I use fresh sun-dried tomatoes?
Yes, just chop finely and pat dry to avoid excess moisture.
What is the best way to slice the steak after cooking?
Remove the twine, then slice against the grain into ½-inch thick pieces.
Can I freeze the prepared stuffed steak before cooking?
Yes, wrap tightly and freeze. Thaw completely before baking.
How long should the steak rest after baking?
Allow it to rest for 15 minutes uncovered to let juices redistribute.
Conclusion
Baked Stuffed Flank Steak is an easy yet impressive way to elevate a simple cut of beef into a flavorful centerpiece. The combination of spinach, mozzarella, and sun-dried tomatoes creates a deliciously melty and vibrant filling, while the tender, juicy steak ties it all together. Whether for a weeknight dinner or a special occasion, this recipe is sure to impress your guests and satisfy your taste buds.
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Baked Stuffed Flank Steak
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Halal
Description
Baked Stuffed Flank Steak is a flavorful and impressive main dish featuring tender flank steak butterflied and stuffed with a savory mixture of spinach, mozzarella, sun-dried tomatoes, and panko breadcrumbs. Baked and broiled to perfection, this recipe delivers juicy, melty, and vibrant flavors.
Ingredients
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
2 tablespoons olive oil
Instructions
- Preheat oven to 425°F (220°C).
- Butterfly flank steak by slicing horizontally, stopping before cutting all the way through, and open like a book.
- Pound steak evenly to about ¼ to ½ inch thickness.
- Whisk egg yolk lightly in a bowl; add mozzarella, spinach, sun-dried tomatoes, and panko breadcrumbs. Mix well.
- Spread stuffing evenly over steak, leaving a 1-inch border free of stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over stuffing.
- Roll steak tightly along the grain, tucking in stray pieces.
- Tie rolled steak snugly at 2-inch intervals with cooking twine.
- Place stuffed steak in a baking dish; drizzle olive oil over and rub evenly. Sprinkle remaining ¼ teaspoon garlic salt on top.
- Bake for 35 minutes.
- Switch oven to broil; cook 5–10 minutes until browned to preference, watching closely.
- Remove from oven; let rest uncovered for 15 minutes before slicing and serving.
Notes
Use fresh spinach if preferred; cook and drain well.
Add fresh herbs like basil or oregano to stuffing for extra flavor.
Substitute provolone or fontina cheese for mozzarella.
Include sautéed mushrooms or caramelized onions in stuffing for richness.
Serve with balsamic glaze or chimichurri sauce for added zest.
Store leftovers airtight in refrigerator up to 3 days; reheat gently covered at 350°F.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking and broiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
