Italian Stuffed Steak

This robust Italian Stuffed Flank Steak has become our weekend family favorite - a total meal package that always wows everyone. The tasty filling and perfectly done beef work so well with the roasted asparagus for a fancy dinner you can make right at home.

I originally cooked this when my in-laws came to visit us for the first time. They were so blown away that now they ask for it whenever the family gets together.

Ingredients

• Flank steak: Go for a 2-pound piece that has nice fat streaks for better taste and softness
• Fresh asparagus: This seasonal veggie cooks up wonderfully next to the steak
• Sun dried tomatoes: They boost the Italian taste profile and add rich flavor depth
• Fresh basil and spinach: They add nice color and freshness against the meaty richness
• Mozzarella: Grate it yourself for smoother melting and better flavor throughout
• Bread crumbs: They hold the filling together and soak up the yummy veggie juices
• Dry herbs: This mix creates a true Italian taste that soaks into the meat

Easy Cooking Guide

Get the meat ready:

Take the flank steak out 30-60 minutes before you start cooking so it warms up. Flatten it between sheets of parchment to about 1/3 to 1/2 inch thick. This makes the meat more tender and helps it cook evenly.

Add flavor to the meat:

Mix your dry spices well and rub them all over both sides of the steak. Put three pieces of cooking twine under the meat to prep for rolling. The spices will flavor the outside crust and work their way into the meat as it cooks.

Make your filling:

In a bowl, combine grated garlic, chopped red pepper, sun dried tomatoes, fresh basil, spinach, egg yolk, bread crumbs, and shredded mozzarella until everything's well mixed. The egg and crumbs keep it all together while the veggies and cheese make it moist and flavorful.

Form the roll:

Spread your filling down the middle of the steak, leaving about an inch empty around the edges. Roll the meat with the grain like you're making a tight taco, bringing the ends as close as you can. Tie it with the cooking twine you placed underneath. Tight rolling keeps the filling inside during cooking.

Cook it just right:

Oil a cast iron pan and put the rolled steak in the middle. Drizzle another spoon of oil on top and cook at 425 degrees for 25 minutes. The cast iron spreads heat evenly and makes a nice crust.

Cook the veggies:

Mix asparagus with olive oil and arrange around the steak. Turn your oven to broil, sprinkle some salt on the asparagus, and cook for 10 more minutes. The asparagus will cook perfectly while the steak gets a tasty crust.

Let it sit:

Take it out and check if it's done with a meat thermometer. Cover with foil and wait 10 minutes so the juices spread through the meat. The temperature will go up a bit while resting, reaching around 137-140 degrees for medium.

Cut and enjoy:

After resting, take off the twine and cut the stuffed steak into rounds. Serve with the asparagus and pour any pan juices over the top for extra taste.

Pin it

The sun dried tomatoes are really the magic ingredient here. My grandma always put them in her Italian cooking, and that strong rich flavor reminds me of Sunday meals at her place whenever I cook this dish.

Great Side Dishes

This Italian Stuffed Flank Steak goes really well with a basic green salad topped with balsamic dressing. The tangy dressing balances out the richness of the meat. You might also want to serve some garlic bread to soak up all the tasty pan juices, or maybe a light pasta tossed with olive oil and herbs for a complete Italian-style meal.

Prep It Early

You can get this dish ready up to 24 hours before cooking. Just do all the prep steps through rolling and tying the steak, then wrap it tight in plastic and stick it in the fridge. When you're ready to cook, take it out about 30 minutes beforehand so it can warm up a bit. This makes it great for parties since you can do all the work earlier in the day.

Try Different Flavors

While this recipe uses classic Italian seasonings, you can easily switch things up for different tastes. Make a Mediterranean version by swapping the Italian herbs for oregano, lemon zest, and using feta instead of mozzarella. For something with a kick, try roasted poblanos, pepper jack cheese, and cumin in the filling. Flank steak works great with all kinds of flavor combinations.

Pin it

Frequently Asked Questions

→ What cut of meat works best?

Flank steak is ideal since it’s tender and easy to roll with the stuffing inside.

→ How do I cook the meat evenly?

Flatten the steak to about 1/3 to 1/2 inch thickness so it cooks properly and evenly.

→ What sides go well with it?

Roasted asparagus complements this dish perfectly and can be cooked in the same skillet for convenience.

→ Can I prep the filling ahead of time?

Of course! Make the stuffing the day before, then refrigerate it until you’re ready to use it.

→ Can the stuffing ingredients be swapped?

Definitely! Try adding mushrooms, Parmesan, or caramelized onions to create your own twist.