My Italian Stuffed Flank Steak is a delicious family dinner idea that is a succulent complete meal. Packed with vegetables and flavor, make sure you add this one to the menu. Save this on Pinterest to make it!
My family is a family of steak lovers. I would say that a good steak meal is one thing we can all agree on. And when I say “family”, I don’t just mean the kids. I mean if Kevin’s parents are coming or my family comes for the weekend, steak is one of those meals that everyone enjoys. If you are a steak lover too, then you have to try my Italian Stuffed Flank Steak recipe. It is a recipe that is simple to make and a family dinner where we had no crumbs left.
Why make this with flank steak?
Many people don’t often love flank steak, but I believe is is a truly versatile cut of meat that is more cost effective. I love the different options I have when using it whether or not it is in a marinade, stir fry or stuffed. While this cut of meat will certainly not cost you as much as filet mignon, you can make it seem just as impressive with my Italian Stuffed Flank Steak recipe.
Meat prep
Before you begin making anything for the Italian Stuffed Flank Steak, take it our of the refrigerator about an hour ahead of time and let it come closer to room temperature. Then pat it dry on both sides.
Next, place the flank steak between two pieces of parchment paper and use the flat side of a meat tenderizer to pound it to 1/2 inch thick. This is pretty important because if the thickness isn’t correct and even, the steak won’t fully cook properly. If you cannot get it that thin, and you look at it knowing you can’t get it that thin, you can butterfly it by slicing it in half.
If you have any ends that are acting like long tails, you can trim the flank steak on either end so it is closer to a rectangle shape.
Dry rub mix
Seasoning steak prior to cooking is imperative to getting a delicious tasting steak. I find I prefer something more than just a little salt and pepper. My dry rub mix for the Italian Stuffed Flank Steak includes: died oregano, coarse sea salt, fresh black pepper, died basil, dried rosemary, dry thyme, garlic powder and garlic salt. These seasoning really highlight the flavor of the meat while keeping the flavor on more of an American “Italian” pathway.
Leave the flank steak on one of the pieces of parchment paper and rub the seasoning mix into both sides. Add three pieces cooking twine under the flank steak and let it rest while you work on the stuffing ingredients.
Stuffing ingredients for Italian Stuffed Flank Steak
For the stuffing, I combine fresh mozzarella, red pepper, sun dried tomatoes, spinach, basil and garlic to give you a melty, flavorful center for this dish. Then I add an egg yolk and a touch of bread crumbs. You can also add other ingredients if you like. Artichokes and olives are a great addition too.
All of that gets mixed up in a bowl together and then I spoon it onto the flank steak. Make sure to spoon it on with the grain, which is how you will be rolling the flank steak, and leave about an inch of space at either end.
Rolling the steak
As I mentioned above, you will want to roll the Italian Stuffed Flank Steak with the grain. I tend to roll up my stuffed flank steak like a taco. Usually I add a lot of stuffing to the mix and find I can’t fully close it. There’s nothing wrong with that. This isn’t a roll up recipe so don’t feel like you have to rol it into itself. If you can’t pull your ends together perfectly, don’t worry. No matter what, this Italian Stuffed Flank Steak needs to be tied and the tie will help keep everything in place. If things fall out, just push them back in once it is all tied together.
Cooking time
The cooking time for the Italian Stuffed Flank Steak will vary some depending on the thickness of the steak. I put this in the pan and roast it for 25 minutes. Then broil it for 10 minutes. However you want to make sure you are using a meat thermometer to check the doneness at the thickest part of the steak.
Check it when you pull it out after 25 minutes. This is when I add the asparagus in. You can also add brussels sprouts if you prefer them. Then add the pan back to the oven and broil. You do need to serve Italian Stuffed Flank Steak at about medium in order to get the cheese melted properly inside. Remember there is egg in there too so you want it to be cooked.
Lastly, the meat will continue to cook a little while it rests so keep that in mind for the final temperature.
USDA Guidelines
As a note, the USDA says meat is “done” when it reaches an internal temperature of 145 degrees Fahrenheit. However, that will make your meat well done. The below are the temperature standards for Rare – Well done.
- For Rare: Remove when the thermometer reads 110 degrees. Once rested it will be 117 – 120 degrees. This will give you a bright red center with pink outer edges.
- For Medium Rare: Remove it from the oven when the temperature is at 120 degrees. Once rested, the temperature will rise to 127- 130 degrees.
- For Medium: Remove from the oven when the internal temperature reads 130 degrees. Rested it will be between 137- 140 degrees and include a light pink center with a brown outer rim.
- For Medium Well: Remove the meat at 140 degrees. It will be rested at 147-150 degrees with no pink in the center.
- For Well Done: Remove the Meat at 150 degree. It will be rested between 157- 165 degrees.
Reason for the broiling
In order to fully cook the Italian stuffed flank Steak, the broil is an important step. It finishes it off nicely and it helps to give you a little sear on the outside. Since this is not seared on the stove prior to making it, the broil will give it that finished effect.
Tips for making my Italian Stuffed Flank Steak
- Make sure to use fresh mozzarella. You can cut it into cubes or you can shred it, but fresh is best. Also, I do think it cooks and melts better when it is shredded.
- As I mentioned above, you can swap the asparagus for brussels sprouts or you don’t have to add any extra veggies at all. I like having most of my meal in one pan though.
- I use a cast iron pan to make this and I suggest using that if you have one. You can see the one I have {HERE}. This is the one I used to cook this.
- If you do not have a cast iron pan, enamel coated cast iron will work. A regular oven pan will also work as long as it is large enough and oven safe.
- I should note that the items on top might get a little charred during the broil. You can see it in my photo. I had some spinach sticking out of the top. Don’t worry about this. It shouldn’t impact the taste in a negative way.
- Once this is done cooking, make sure to season to taste with more coarse sea salt and pepper. Kevin liked this with more salt added because he said the extra cheese made him “need it”.
Looking for more beef dinner recipes?
If you are looking for more dinner recipe ideas, try these!
- Classic Steak Au Poivre {HERE}
- Tequila Lime Flank Steak {HERE}
- Bacon Wrapped Filet Mignon with Compound Butter {HERE}
- Red Wine Braised Short Ribs {HERE}
- Guinness Braised Beef Irish Stew {HERE}
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Thank you so much for visiting today, friends! I hope that you love my recipe for Italian Stuffed Flank Steak. The full, printable recipe is below. Happy eating.
Italian Stuffed Flank Steak
Equipment
- 15 inch Cast Iron pan
Ingredients
Dry rub ingredients
- 1 tsp dried oregano
- 1 tsp course sea salt
- 1/2 tsp dried basil
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp garlic salt
- 1/2 tsp fresh cracked pepper
For the pan
- 1 2 lb flank steak, pounded to 1/3 - 1/2 inch thick
- 1 lb fresh asparagus, woody ends removed and discarded
- 3 tbsp extra virgin olive oil, divided
For the stuffing
- 3 cloves grated garlic
- 1/2 diced red pepper
- 1/3 cup diced sun dried tomatoes
- 1/3 cup fresh basil, chopped
- 1 cup fresh spinach
- 1 egg yolk
- 2 tbsp plain bread crumbs
- 4 - 6 oz fresh shredded mozzarella
Instructions
- Prep the meat by removing it from the refrigerator about 1 hour to 30 minutes before making. You can pound it out now between two pieces of parchment paper.
- Preheat the oven to 425 degrees. Combined the dry rub mix ingredients and rub them on both sides of the flank steak. Place 3 pieces of cooking twine under the steak. Then set aside.
- Prepare the stuffing mix by and then combine it all in a bowl. Mix well.
- Add the stuffing mix to the flank steak in the middle, leaving about an inch from the edges. Then roll the steak like a taco with the grain. try to touch the ends on top and secure it all with the twine.
- Brush the cast iron pan with 1 tbsp of the extra virgin olive oil and then place the rolled steak in the pan. Drizzle on another tablespoon and then place in the oven for 25 minutes.
- While the flank steak cooks, toss the asparagus with the last tablespoon of extra virgin olive oil.
- When the time is up remove the flank steak from the oven, add the asparagus and turn the oven to broil. Sprinkle a little extra salt on the asparagus and then put the pan back in the oven for 10 minutes.
- When time is up, remove it from the oven and check the doneness with a meat thermometer. The Italian Stuffed Flank Steak should be covered with foil and rest 10 minutes and the temperature of the meat will continue to rise. Medium is 130 degrees. Rested it will be between 137- 140
- Once the meat had rested, slice and serve it with the asparagus and any pan drippings.
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