Description
This Baked Stuffed Flank Steak recipe features a tender flank steak butterflied and stuffed with a flavorful mixture of mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. Baked to perfection and finished under the broiler for a golden crust, it makes a delicious and impressive main dish perfect for family dinners or special occasions.
Ingredients
Scale
Steak and Stuffing
- 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
For Baking
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the stuffed steak.
- Butterfly Steak: Slice the flank steak horizontally, stopping before you cut all the way through, then open it like a book to create a flat surface.
- Pound Steak: Pound the steak evenly to about ¼ to ½ inch thickness for easier rolling and even cooking.
- Prepare Stuffing: Whisk the egg yolk lightly in a bowl, then add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix until well combined.
- Spread Stuffing: Evenly spread the stuffing mixture over the steak surface, leaving a 1-inch border free of stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing.
- Roll Steak: Roll the steak tightly along the grain, tucking in any stray pieces to keep the stuffing secure.
- Tie Steak: Tie the rolled steak snugly at 2-inch intervals using cooking twine to hold its shape during baking.
- Prepare for Baking: Place the stuffed steak in a baking dish. Drizzle olive oil over the top and rub evenly, then sprinkle the remaining ¼ teaspoon garlic salt over it.
- Bake: Bake the stuffed flank steak in the preheated oven for 35 minutes.
- Broil for Browning: Switch the oven to broil and cook for an additional 5–10 minutes until the top is browned to your preference. Watch closely to avoid burning.
- Rest and Serve: Remove the steak from the oven and let it rest uncovered for 15 minutes. Slice and serve warm.
Notes
- Ensure the spinach is well drained to prevent the stuffing from becoming soggy.
- Tying the steak helps maintain its shape and prevents the stuffing from spilling out while baking.
- Adjust broiling time based on how browned you want the crust; watch carefully to avoid burning.
- Letting the steak rest before slicing helps retain juices and keep the meat tender.
