Stuffed Flank Steak Family Delight

A juicy stuffed flank steak is my secret to turning an ordinary weeknight into a celebration This recipe is packed with bold flavors and gooey cheese and it always draws my family to the kitchen just by its aroma wafting from the oven

With every slice the creamy cheese and spinach filling spills out and no one can resist asking for seconds I remember making this for my parents anniversary one year and now it is the dish my brother always requests for his birthday

Ingredients

• Flank steak: about one and a half pounds Look for even thickness and fresh marbling for juicy results
• Spinach: one cup chopped Adds earthy flavor and a shot of green nutrition Use fresh leaves for best texture
• Ricotta cheese: half a cup Provides creamy richness and blends the flavors together well Choose whole milk ricotta for more decadence
• Mozzarella cheese: half a cup shredded Offers a satisfying stretch and flavor Go for block cheese and grate it yourself for better melt
• Sun-dried tomatoes: quarter cup finely chopped Introduces tangy depth Choose oil packed for max flavor and softness
• Garlic: three cloves minced Adds a fragrant base Freshly minced brings more punch than pre chopped
• Dried oregano: one teaspoon Offers classic Italian flair and herby notes
• Salt: one teaspoon Draws out the flavors Look for kosher or sea salt for clean taste
• Black pepper: half teaspoon Provides gentle heat and balance Use freshly ground for aroma
• Olive oil: one tablespoon Ensures golden searing and a hint of fruitiness Use extra virgin for best results
• Kitchen twine: Essential to keep your roll tight and filling in place

Instructions

Prepare the Oven:

Set your oven to three hundred seventy five degrees Fahrenheit or one hundred ninety degrees Celsius so it is ready to finish the steak baking seamlessly

Butterfly the Steak:

Lay the flank steak flat on your cutting board With a sharp knife carefully slice it horizontally almost through but keep one side attached Open it up like a book so you have a large thin surface

Mix the Filling:

In a large bowl add chopped spinach ricotta mozzarella sun dried tomatoes garlic oregano salt and pepper Stir thoroughly with a fork Keep mixing until the filling looks uniform with flecks of green red and white

Stuff the Steak:

Gently spread the spinach and cheese mixture evenly over your prepared steak Press the filling into the crevices but leave about one inch along the edges to prevent leaks when rolling

Roll and Secure:

Starting from one short end roll the steak up tightly into a log shape Use kitchen twine to tie it off at both ends then add more ties along the roll about every two inches to keep everything snug

Sear for Flavor:

Place an oven safe skillet over medium high heat Pour in olive oil and let it get hot Add the rolled steak and sear for around four minutes per side Watch for a deep golden brown crust that locks in juices

Bake to Finish:

Transfer the skillet with seared steak into your preheated oven Roast for about twenty to twenty five minutes Depending on your preferred doneness check with a thermometer for one hundred thirty degrees Fahrenheit for medium rare

Rest and Slice:

Once done remove the steak and let it rest for ten minutes This lets the juices redistribute for tender slices Cut off the kitchen twine then slice the steak into one inch rounds using a sharp knife

Serve:

Arrange slices attractively on a warm platter Serve as is or drizzle with resting juices from the pan for extra flavor Enjoy hot

I love how the sun dried tomatoes bring a tangy burst in each bite and watching the cheese bubble out of every slice is half the fun My grandmother always said to use extra fresh spinach and now I follow her advice for that pop of color and taste

Storage Tips

Leftover slices keep well in an airtight container in the fridge for up to three days Reheat gently in the oven covered with foil to keep them moist You can also store the uncooked rolled steak in the refrigerator if prepping ahead just bring it to room temperature before baking

Ingredient Substitutions

No ricotta on hand Swap for soft goat cheese or even cream cheese Mozzarella can be swapped for provolone or fontina Try roasted red peppers in place of sun dried tomatoes for a milder flavor and a touch of sweetness If your steak is particularly thick pound it thinner for easier rolling

Serving Suggestions

Arrange stuffed steak slices over a bed of garlicky mashed potatoes Serve with roasted seasonal veggies or a crisp green salad For a festive feast pair with a bold red wine and some crusty bread to soak up the pan juices

Cultural and Historical Context

The practice of stuffing and rolling meats dates back centuries in Mediterranean and European kitchens Flank steak is popular for this method because it is affordable flavorful and easy to roll The creamy cheese and spinach filling nods to classic Italian flavors found in porchetta and involtini

Seasonal Adaptations

Swap spinach for baby kale or Swiss chard in the fall For a spring twist add chopped artichoke hearts to the filling In summer use fresh garden tomatoes instead of sun dried for extra juiciness

Success Stories

This recipe won a potluck dinner at my nephew apartment and now all his friends ask for the recipe I once served it at a family reunion and even picky eaters wanted seconds It is a favorite for Sunday dinners especially when everyone wants something special but not fussy

Freezer Meal Conversion

You can assemble the stuffed and rolled steak ahead of time then wrap it tightly and freeze for up to one month Thaw in the fridge overnight before following the steps for searing and baking

Enjoy this stuffed flank steak for any occasion and make wonderful memories around the table Each slice will impress and satisfy even the pickiest eaters

Recipe FAQs

→ How do I prevent the stuffing from falling out?

Rolling the steak tightly and securing it well with kitchen twine at several points will help contain the filling during cooking.

→ Can I substitute a different cheese?

Yes, you can use provolone or fontina for a slightly different flavor profile, but keep the melting cheeses for best texture.

→ How do I slice the steak for serving?

After resting, remove the twine and cut the steak into 1-inch thick rounds with a sharp knife for neat, attractive portions.

→ Is it possible to prepare ahead of time?

You can assemble and stuff the steak up to a day in advance. Keep refrigerated until ready to cook.

→ What can I serve alongside this dish?

Pair with roasted potatoes, a crisp green salad, or garlic bread for a complete and satisfying meal.

→ How do I know when the steak is done?

Check the internal temperature with a meat thermometer; 130°F is perfect for medium-rare doneness.