Name: Italian Stuffed Flank Steak
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1.5–2 pounds flank steak; 1 teaspoon dried oregano; 1 teaspoon coarse sea salt; 1 teaspoon freshly ground black pepper; 1 teaspoon dried basil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon garlic powder; 1 teaspoon garlic salt; 1 cup fresh mozzarella, shredded; 1 red bell pepper, finely chopped; ½ cup sun-dried tomatoes, chopped; 1 cup fresh spinach, chopped; ¼ cup fresh basil leaves, chopped; 2 cloves garlic, minced; 1 egg yolk (binds the filling); ¼ cup breadcrumbs (adds texture)

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A succulent flank steak rolled with a savory filling of fresh mozzarella, sun-dried tomatoes, spinach, and basil, seasoned with a blend of Italian herbs, and roasted to perfection. This impressive dish is bursting with rich flavors and makes a perfect main course for special occasions or a gourmet dinner at home.

Why You’ll Love This Recipe

Incredibly Flavorful – A delicious mix of cheese, herbs, and sun-dried tomatoes infuses every bite.
Juicy and Tender – Rolling and roasting the flank steak locks in moisture and enhances tenderness.
Elegant Yet Simple – Perfect for a dinner party or an easy weeknight meal.
Customizable – Adjust the filling to suit your preferences.
Impressive Presentation – The beautiful spiral stuffing makes for a stunning dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Steak and Seasoning:

1.5–2 pounds flank steak
1 teaspoon dried oregano
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon garlic salt

For the Stuffing:

1 cup fresh mozzarella, shredded
1 red bell pepper, finely chopped
½ cup sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
¼ cup fresh basil leaves, chopped
2 cloves garlic, minced
1 egg yolk
¼ cup breadcrumbs

Directions

1. Prepare the Steak

Remove the flank steak from the refrigerator 1 hour before preparation to bring it to room temperature. Pat dry on both sides.
Place the steak between two pieces of parchment paper and pound it to an even ½-inch thickness using a meat tenderizer.
If necessary, butterfly the steak to achieve the desired thickness, then trim any uneven edges to form a rectangular shape.

2. Season the Steak

In a small bowl, mix together the oregano, sea salt, black pepper, basil, rosemary, thyme, garlic powder, and garlic salt.
Rub the seasoning evenly onto both sides of the steak.
Lay three pieces of cooking twine under the seasoned steak, spaced evenly for tying later.

3. Make the Filling

In a medium bowl, combine the mozzarella, red bell pepper, sun-dried tomatoes, spinach, basil, minced garlic, egg yolk, and breadcrumbs.
Mix well to evenly distribute all ingredients.

4. Assemble the Roll

Spread the stuffing mixture evenly over the steak, leaving about 1 inch of space at the edges.
Roll the steak tightly with the grain, securing it with the pre-placed twine.
If any stuffing falls out, tuck it back in once the steak is tied.

5. Sear the Steak

Preheat the oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat.
Sear the rolled steak on all sides until browned, about 2–3 minutes per side.

6. Roast and Broil

Transfer the skillet to the preheated oven and roast for 25 minutes.
Then, switch the oven to broil and cook for an additional 10 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

7. Rest and Serve

Remove from the oven and let the steak rest for 10 minutes before slicing.
Slice into thick rounds and serve warm.

Servings and Timing

Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: Approximately 400 kcal per serving

Variations

Spicy Twist: Add crushed red pepper flakes or diced jalapeños to the filling.
Cheese Swap: Use provolone or goat cheese instead of mozzarella.
Keto-Friendly Version: Skip the breadcrumbs and add extra spinach or mushrooms.
Mushroom Lovers: Add sautéed mushrooms to the filling for an earthy taste.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm in the oven at 300°F (150°C) for 10–15 minutes, or microwave in short bursts.

FAQs

1. Can I prepare this ahead of time?

Yes! Assemble and roll the steak ahead of time, then refrigerate until ready to cook.

2. What’s the best way to cut flank steak for stuffing?

Butterfly it carefully with a sharp knife, then pound it to an even thickness.

3. Can I grill this instead of roasting?

Yes! Grill over medium-high heat for about 20–25 minutes, flipping occasionally.

4. How do I prevent the filling from spilling out?

Don’t overfill, and tie the steak securely with twine.

5. What side dishes pair well with this dish?

Serve with roasted vegetables, mashed potatoes, garlic bread, or a fresh salad.

6. Can I use a different cut of beef?

Yes! Try skirt steak or sirloin if flank steak isn’t available.

7. What if I don’t have twine?

Use toothpicks or skewers to hold the roll together while cooking.

8. How do I know when the steak is done?

Use a meat thermometer—135°F (57°C) for medium-rare, 145°F (63°C) for medium.

9. Can I make this dairy-free?

Yes! Omit the cheese or use a dairy-free cheese alternative.

10. Is this recipe gluten-free?

Use gluten-free breadcrumbs or replace them with almond flour.

Conclusion

Italian Stuffed Flank Steak is a show-stopping dish that’s surprisingly simple to make. The combination of melted mozzarella, sun-dried tomatoes, and fresh herbs wrapped in tender, juicy beef makes this an irresistible meal. Whether you’re serving it for a family dinner or a special occasion, this flavorful stuffed steak is sure to impress!