1️⃣ Prepare the Steak:

• Remove flank steak from the fridge 1 hour before cooking to bring it to room temperature.
• Pat the steak dry on both sides.
• Place between two sheets of parchment paper and pound to ½-inch thickness using a meat tenderizer.
• If necessary, butterfly the steak to ensure even thickness. Trim any uneven edges for a rectangular shape.

2️⃣ Season the Steak:

• In a small bowl, mix oregano, sea salt, black pepper, basil, rosemary, thyme, garlic powder, and garlic salt.
• Rub this seasoning mix evenly on both sides of the steak.
• Lay three pieces of cooking twine under the steak, evenly spaced.

3️⃣ Make the Filling:

• In a bowl, mix mozzarella, red bell pepper, sun-dried tomatoes, spinach, basil, minced garlic, egg yolk, and breadcrumbs until well combined.

4️⃣ Assemble the Roll:

• Spread the stuffing mixture evenly over the steak, leaving a 1-inch border around the edges.
• Roll the steak tightly with the grain, securing it with the pre-placed cooking twine.
• Tuck any loose stuffing back inside after tying.

5️⃣ Sear the Steak:

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

6️⃣ Roast to Perfection:

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

7️⃣ Rest & Serve:

• Remove from oven and let rest for 10 minutes before slicing.
• Cut into 1-inch slices and serve warm.