Italian Stuffed Flank Steak
This Italian Stuffed Flank Steak is rolled with creamy mozzarella, sun-dried tomatoes, and spinach for a rich, elegant dinner that’s easier than it looks.
Course: MainCuisine: ItalianDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
1.5 lb flank steak
1 cup spinach leaves
0.5 cup sundried tomatoes, chopped
1 cup mozzarella cheese, shredded
2 tsp Italian seasoning
3 tbsp olive oil
2 cloves garlic, minced
0.5 tsp salt
0.25 tsp black pepper
Directions
- Preheat your oven to 375 degrees Fahrenheit. Place the flank steak on a clean surface and use a mallet to flatten it evenly.
- Spread the spinach leaves evenly over the steak, leaving an inch border along the edges for rolling.
- Evenly sprinkle the chopped sundried tomatoes and shredded mozzarella cheese over the spinach layer.
- Drizzle olive oil over the filling and add the Italian seasoning and minced garlic for an extra burst of flavor.
- Carefully roll the steak tightly from one end to the other, ensuring the filling remains inside during rolling.
- Use kitchen twine to secure the steak roll in three or four places along the length to maintain its shape.
- Heat a skillet over medium-high heat and add remaining olive oil. Sear the steak roll on all sides until browned.
- Transfer the seared steak roll to a baking dish, sprinkle with salt and black pepper, and cover loosely with foil.
- Bake in the preheated oven for 30 minutes or until the internal temperature reaches your desired doneness.
- Let the steak rest for about 10 minutes. Remove the twine and slice into rounds to serve.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This rolled flank steak bursts with melty mozzarella, sweet sundried tomatoes, and herby spinach for a meal that feels both rustic and refined. Match its richness with a bold Cabernet Sauvignon, a fruit-forward Barbera, or a spicy Syrah—all perfect complements to the dish’s savory depth and Italian flair.
