Stuffed Flank Steak with Spinach and Cheese Recipe
This Stuffed Flank Steak recipe is an irresistible family dinner delight featuring a tender flank steak filled with a savory mixture of spinach, ricotta, mozzarella, sun-dried tomatoes, and aromatic spices. Perfectly seared and finished in the oven, this dish combines hearty flavors and a beautiful presentation that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1.5 lbs flank steak
- 1 cup spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup sun-dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Kitchen twine
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the steak after searing.
- Create Steak Pocket: Place the flank steak on a cutting board. Using a sharp knife, slice the steak horizontally without cutting all the way through, forming a pocket to hold the stuffing.
- Prepare Stuffing: In a large mixing bowl, combine chopped spinach, ricotta cheese, shredded mozzarella, sun-dried tomatoes, minced garlic, dried oregano, salt, and black pepper. Mix until evenly incorporated.
- Stuff the Steak: Carefully stuff the prepared spinach and cheese mixture into the pocket of the flank steak, spreading it evenly to fill.
- Roll and Tie: Roll the flank steak tightly from one end to the other, then secure it firmly with kitchen twine at both ends and several spots in the middle to keep the stuffing inside.
- Sear the Steak: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed flank steak for 4-5 minutes on each side, forming a beautiful brown crust.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the steak reaches an internal temperature of 130°F for medium-rare doneness.
- Rest: Remove the skillet from the oven and let the steak rest for 10 minutes to allow juices to redistribute.
- Slice and Serve: Carefully cut the kitchen twine, slice the steak into 1-inch thick rounds, and serve warm. For presentation, drizzle with balsamic glaze and garnish with fresh basil leaves.
Notes
- Ensure the knife does not cut all the way through the steak to keep the stuffing secure.
- Use a meat thermometer to check doneness for best results.
- Letting the steak rest after baking helps retain juiciness.
- Presentation can be enhanced with balsamic glaze and fresh herbs.
- Kitchen twine can be purchased at most grocery stores or butcher shops.
Keywords: stuffed flank steak, dinner recipe, family meal, spinach and cheese stuffed steak, baked steak roll
