Stuffed Flank Steak (Print Version)
# Ingredients:
→ Dry Rub
01 -
1/2 tsp freshly ground black pepper
02 -
1 tsp coarse sea salt
03 -
1/2 tsp thyme (dried)
04 -
1/2 tsp garlic powder
05 -
1/2 tsp basil (dried)
06 -
1/2 tsp garlic salt
07 -
1/2 tsp rosemary (dried)
08 -
1 tsp oregano (dried)
→ Main Ingredients
09 -
1 lb fresh asparagus, trim off woody ends
10 -
3 tbsp olive oil (extra virgin), split
11 -
2 lb flank steak, flattened to about 1/3–1/2 inch thick
→ Stuffing
12 -
1/3 cup sun-dried tomatoes, chopped up
13 -
1/2 a red bell pepper, finely diced
14 -
4–6 oz mozzarella (shredded)
15 -
1 cup spinach (fresh)
16 -
2 tbsp bread crumbs (plain)
17 -
3 garlic cloves, grated
18 -
1 egg yolk
19 -
1/3 cup basil leaves, roughly chopped
# Instructions:
01 -
Pull the steak out of the fridge at least 30 minutes (up to an hour) before starting. Flatten it between two parchment sheets until it’s about 1/3 to 1/2 inch thick.
02 -
Stir together the oregano, salt, basil, rosemary, thyme, garlic powder, garlic salt, and black pepper. Spread this seasoning evenly on both sides of the steak. Slide three pieces of cooking twine underneath the meat and set it aside for later.
03 -
In a mixing bowl, combine the garlic, red pepper pieces, sun-dried tomatoes, basil, spinach, egg yolk, breadcrumbs, and mozzarella. Stir until everything’s blended.
04 -
Spoon the stuffing mixture in a straight line along the middle of the steak, leaving a 1-inch border all around. Roll the meat up tightly in the direction of the grain, making sure the ends meet. Tie it snugly with the twine.
05 -
Heat the oven to 425°F (220°C). Brush 1 tbsp of olive oil onto the surface of a 15-inch cast iron skillet. Place the rolled steak in the pan, then drizzle another tablespoon of olive oil over it. Roast in the preheated oven for 25 minutes.
06 -
In the meantime, toss the asparagus spears in the remaining tablespoon of olive oil while waiting for the steak to roast.
07 -
When the 25 minutes are up, pull the pan out of the oven. Add the coated asparagus to the pan with the steak. Sprinkle a touch of salt on the asparagus. Switch the oven to broil and cook for another 10 minutes.
08 -
Take the skillet out of the oven, and loosely cover the steak with foil. Let it sit for 10 minutes to finish cooking. Aim for an internal temperature of 130°F for medium (it’ll reach about 137°F–140°F after resting).
09 -
Slice the rested steak into pieces. Serve it alongside the roasted asparagus and any pan juices.
# Notes:
01 -
A meat thermometer makes it easier to get the perfect finish. Remember, the steak keeps cooking while it rests.