Description
Indulge in a flavorful and impressive dish with this Baked Stuffed Flank Steak recipe. This tender flank steak is filled with a savory combination of spinach, roasted red peppers, provolone cheese, sun-dried tomatoes, and fresh herbs, creating a delicious meal perfect for a special dinner.
Ingredients
Scale
Flank Steak:
- 1 1/2 pounds flank steak (butterflied)
Filling:
- 1 cup fresh spinach leaves
- 1/2 cup roasted red peppers (sliced)
- 1/2 cup provolone cheese (shredded)
- 1/4 cup sun-dried tomatoes (chopped)
- 2 tablespoons fresh basil (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- kitchen twine for tying
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the steak: Pound the butterflied flank steak to 1/2-inch thickness and season with salt, pepper, and oregano.
- Prepare the filling: Sauté garlic, then layer spinach, red peppers, provolone, tomatoes, basil, and garlic on the steak.
- Roll the steak: Roll the steak tightly into a log and secure with twine.
- Sear and bake: Sear the steak, then bake for 25–30 minutes until desired doneness.
- Rest and slice: Rest the steak before slicing into rounds.
Notes
- You can customize the filling with mushrooms, feta cheese, or caramelized onions.
- For a smokier flavor, grill instead of baking.
- Always rest the steak before slicing to retain juices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 slices
- Calories: 330
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
