Description
Juicy flank steak rolled with a savory filling of spinach, roasted red peppers, and cheeses, then roasted to perfection with a flavorful balsamic glaze. This Italian Stuffed Flank Steak is a show-stopping dish that’s perfect for a special dinner or a holiday feast.
Ingredients
Flank Steak:
- 1 1/2 pounds (680 g) flank steak, butterflied and pounded to 1/2-inch thickness
Filling:
- 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cups (60 g) fresh spinach leaves, 1 cup (100 g) roasted red peppers, sliced, 1 cup (100 g) provolone cheese, shredded, 1/4 cup (20 g) grated Parmesan cheese, 2 cloves garlic, minced, 1 tablespoon fresh basil, chopped, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes
Additional:
- 1/4 cup (60 ml) balsamic vinegar, 1/2 cup (120 ml) beef broth, toothpicks or kitchen twine for securing
Instructions
- Prepare the Flank Steak: Preheat the oven to 375°F (190°C). Lay the butterflied flank steak flat on a cutting board. Drizzle with olive oil and season with salt and pepper.
- Assemble the Filling: Arrange spinach, roasted red peppers, cheeses, garlic, basil, oregano, and red pepper flakes over the steak.
- Roll and Secure: Roll the steak tightly into a log and secure with toothpicks or twine.
- Sear and Roast: Sear the steak, then add balsamic vinegar and broth. Roast until desired doneness.
- Rest and Serve: Let the steak rest before slicing. Serve with pan juices.
Notes
- You can add sun-dried tomatoes or mushrooms for extra flavor.
- Use part-skim cheese for a leaner option.
- Leftovers reheat well in a skillet with a splash of beef broth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of steak
- Calories: 320
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 90 mg
