The Mediterranean Stuffed Flank Steak is a splendid showcase of bold flavors and textures, combining succulent flank steak with a rich filling of mozzarella cheese, sun-dried tomatoes, and spinach. This dish is perfect for those who love a gourmet meal but want the simplicity of a single-pan dinner. Whether you’re looking to impress guests or just treat yourself, this stuffed flank steak promises satisfaction in every bite.
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What’s more, this recipe offers a delightful blend of Italian-inspired ingredients, making it not only a feast for the taste buds but also a visual treat. Perfect for any family dinner or a sophisticated gathering, it’s a versatile dish that adapits to any table setting.
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Ingredients:
1-2 pound flank steak, butterflied
2 tablespoon panko breadcrumbs
1 egg yolk
1 and 1/2 cup mozzarella cheese, grated or shredded
1 cup spinach, frozen pkg – thawed, rinsed, and well drained
1/2 cup sun-dried tomatoes, roughly chopped
1/2 teaspoon garlic salt, divided
1 pinch black pepper, to taste
2 tablespoon olive oil
Directions:
Preheat oven to 425°F.
Butterfly your steak if not already done; flatten to about 1/4 inch thickness using a meat tenderizer.
In a large bowl, whisk egg yolk. Mix in spinach, panko breadcrumbs, then fold in mozzarella and sun-dried tomatoes.
Spread stuffing evenly on steak, leaving a 1-inch border. Season with 1/4 teaspoon garlic salt and black pepper.
Roll the steak tightly along the grain, securing with twine at 2-inch intervals.
Place on a baking dish, drizzle with olive oil, rub evenly, and sprinkle with the remaining garlic salt.
Bake for 35 minutes, then broil for 5-10 minutes.
Let rest for 15 minutes before slicing.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes | Kcal: 590 | Servings: 4