Stuffed Flank Steak Dinner (Print Version)
Tender flank steak rolled with creamy cheese, fresh spinach, and sun-dried tomatoes for family sharing.
# Ingredients:
→ Main Components
01 -
1.5 pounds flank steak
02 -
1 cup spinach, chopped
03 -
1/2 cup ricotta cheese
04 -
1/2 cup mozzarella cheese, shredded
05 -
1/4 cup sun-dried tomatoes, finely chopped
06 -
3 cloves garlic, minced
07 -
1 teaspoon dried oregano
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1 tablespoon olive oil
→ Preparation Tools
11 -
Kitchen twine
# Steps:
01 -
Set oven temperature to 375°F.
02 -
Place the flank steak on a cutting board. Using a sharp knife, carefully slice the steak horizontally without cutting all the way through, creating a pocket for stuffing.
03 -
In a large mixing bowl, blend chopped spinach, ricotta cheese, shredded mozzarella, sun-dried tomatoes, minced garlic, dried oregano, salt, and black pepper until evenly mixed.
04 -
Fill the pocket of the flank steak with the spinach and cheese mixture, distributing it evenly.
05 -
Tightly roll the stuffed steak from one end to the other. Use kitchen twine to tie both ends and a few spots in the center to hold the roll together.
06 -
Heat olive oil in a large oven-safe skillet over medium-high. Brown the rolled steak for 4–5 minutes per side until it develops a rich color.
07 -
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the steak's internal temperature reaches 130°F for medium-rare.
08 -
Let the steak rest for 10 minutes after removing from the oven. Remove the twine, then carefully slice into 1-inch thick rounds and serve while warm.
# Notes:
01 -
Allowing the stuffed steak to rest before slicing preserves its juices, ensuring each portion remains tender.