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This Italian-inspired stuffed flank steak is a go-to for family dinners when I want something both impressive and packed with vegetables. The tender beef is rolled around a flavorful filling, then paired with roasted asparagus for a complete dish that looks as good as it tastes.
My family always requests this for birthdays or holidays and there is never any leftover steak. Rolling and tying the steak is surprisingly fun once you try it.
Ingredients
- Dried oregano: gives classic Italian aroma and flavor look for organic if possible
- Coarse sea salt: enhances the beef and helps with seasoning throughout
- Dried basil: brings sweetness choose bright green dried leaves
- Dried rosemary: adds piney notes always crush lightly before using
- Dried thyme: gives depth and ties together the filling
- Garlic powder: for full-bodied flavor especially if you choose fresh for the stuffing
- Garlic salt: adds an extra savory punch
- Freshly ground pepper: provides a gentle heat use high-quality whole peppercorns
- Flank steak: about two pounds tender and ideal for stuffing select the thickest piece available
- Fresh asparagus: bright and green with firm tips
- Extra virgin olive oil: for roasting adds richness choose the freshest you can get
- Fresh garlic: boosts the aroma and flavor of the filling
- Red bell pepper: diced for sweet crunch look for deep red color
- Sun-dried tomatoes: contribute tang and chewiness for depth
- Fresh basil: chopped for a vibrant kick add just before stuffing
- Fresh spinach: makes the filling nutritious and colorful
- Egg yolk: binds the stuffing for a creamy texture use farm-fresh eggs if possible
- Plain breadcrumbs: add structure go for simple unseasoned
- Fresh mozzarella cheese: for creamy melt choose soft buffalo mozzarella if you can find it
Step-by-Step Instructions
- Prepare the Steak:
- Take your flank steak out of the refrigerator about one hour before cooking so it reaches room temperature for even doneness. Lay it between two sheets of parchment paper and pound gently until it is about one third to half an inch thick.
- Mix the Spice Rub:
- Combine the oregano sea salt basil rosemary thyme garlic powder garlic salt and black pepper in a bowl. Massage this mixture all over both sides of the steak so every inch is seasoned. Lay three kitchen twines underneath the steak on your cutting board to help with rolling up later.
- Make the Filling:
- Mix grated garlic diced red pepper sun-dried tomatoes chopped basil spinach egg yolk breadcrumbs and mozzarella in a medium bowl until well blended. The filling should be thick and chunky but not watery.
- Fill and Roll the Steak:
- Spread the vegetable cheese filling along the center of the steak leaving a one inch border on all sides to prevent overflow. Roll up the steak tightly against the grain into a cylinder. Tuck in any filling that tries to escape and tie tightly with the kitchen twine.
- Brown and Roast:
- Preheat your oven to 220 degrees Celsius. Brush a large cast iron skillet with a tablespoon of olive oil and lay the rolled steak on top seam-side down. Drizzle with a second tablespoon of olive oil and roast for twenty five minutes to form a golden crust.
- Season and Add the Asparagus:
- Meanwhile toss trimmed asparagus with the last tablespoon of olive oil until coated. When the twenty five minutes are up scatter the asparagus around the steak sprinkle it with sea salt and turn your oven to broil. Cook for ten more minutes so the asparagus roasts and the steak finishes.
- Rest and Slice:
- Lift the steak from the oven and check doneness with a meat thermometer. Tent loosely with foil and rest for ten minutes so the juices redistribute and the steak becomes extra tender. Slice carefully against the grain into generous medallions.
- Serve:
- Arrange steak slices and asparagus on a platter pour over any pan juices and serve hot.
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I love the gooey mozzarella in the center the most and my kids still talk about the first time the gooey cheese strings stretched across their plates.
Storage Tips
Once cooled store sliced steak and asparagus in separate airtight containers in the refrigerator for up to three days. To reheat cover loosely with foil and warm in the oven at low heat. The filling will stay moist thanks to the melted cheese even after a day or two.
Ingredient Substitutions
Feel free to swap the mozzarella for provolone or fontina for more sharpness. If sun-dried tomatoes are not available roasted red peppers give a similar sweet punch. No fresh spinach Use baby kale or even arugula.
Serving Suggestions
Arrange the sliced steak over creamy polenta or herby mashed potatoes for an extra comforting meal. A fresh arugula salad with lemon and olive oil brightens everything up. Leftovers make delicious wraps for lunch the following day.
Cultural Context
Stuffed meats like this have long been a tradition in Italian and Italian-American cuisine representing abundance and celebration. Flank steak in particular gets its moment to shine with a simple technique that transforms a humble cut into something spectacular for family gatherings.
Recipe FAQs
- → Quels légumes composent la garniture ?
La garniture comprend épinards frais, poivron rouge, tomates séchées et basilic haché, le tout relevé d'ail râpé.
- → Peut-on remplacer la mozzarella ?
Oui, la mozzarella peut être remplacée par un fromage à pâte filée ou du provolone pour une touche différente.
- → Quel accompagnement convient le mieux ?
Les asperges rôties sont idéales, mais des légumes de saison ou une salade verte se marient aussi parfaitement.
- → Comment assurer une cuisson parfaite ?
Utilisez un thermomètre à viande et laissez reposer le flanc 10 minutes sous papier aluminium pour garder la tendreté.
- → Un autre conseil pour réussir le roulé ?
Roulez fermement la viande et attachez-la avec de la ficelle de cuisine pour maintenir la farce en place pendant la cuisson.