If you’re craving a show-stopping main dish packed with bold flavors and satisfying textures, this Italian Stuffed Flank Steak Recipe is calling your name. It’s not just a meal; it’s an experience that melds tender, juicy beef with an herby, cheesy, and vibrant filling that bursts with every bite. Whether you’re preparing a special dinner for friends or simply want to wow your family, this recipe delivers both elegance and heartiness in one gorgeous presentation.
Ingredients You’ll Need
Gathering the right ingredients is the secret to making this Italian Stuffed Flank Steak Recipe shine. Each component plays a crucial role—from the fresh herbs that bring brightness, to the mozzarella that adds creamy richness, and the sun-dried tomatoes offering a sweet-tart depth. You’ll see just how simple yet essential these ingredients are to crafting a dish bursting with authentic Italian flavors and a well-balanced texture.
- 1.5–2 pounds flank steak: The perfect cut to roll and stuff, providing a lean but flavorful base.
- 1 teaspoon dried oregano: Adds a classic Italian aroma and earthy notes.
- 1 teaspoon coarse sea salt: Essential for seasoning both the meat and the filling to enhance all flavors.
- 1 teaspoon freshly ground black pepper: Gives a subtle heat and depth throughout.
- 1 teaspoon dried basil: Infuses the dish with fragrant and slightly sweet herbal undertones.
- 1 teaspoon dried rosemary: Offers a piney, aromatic punch that complements the beef perfectly.
- 1 teaspoon dried thyme: Brings gentle earthiness and complexity to the seasoning blend.
- 1 teaspoon garlic powder: A quick way to boost that irresistible garlicky background flavor.
- 1 teaspoon garlic salt: Combines saltiness with garlic warmth to season the filling.
- 1 cup fresh mozzarella, shredded: Melts beautifully to create a luscious, gooey filling.
- 1 red bell pepper, finely chopped: Adds a pop of color and a subtle sweetness to balance savory flavors.
- ½ cup sun-dried tomatoes, chopped: Provides tangy, concentrated tomato flavor that brightens every forkful.
- 1 cup fresh spinach, chopped: Brings vibrant color and a mild, fresh note to the filling.
- ¼ cup fresh basil leaves, chopped: Intensifies the herbaceous layer with fresh, lively taste.
- 2 cloves garlic, minced: Fresh garlic infuses the filling with its unmistakable pungent charm.
- 1 egg yolk: Acts as a natural binder to keep the filling together during cooking.
- ¼ cup breadcrumbs: Adds texture and helps absorb moisture so the filling stays perfect.
How to Make Italian Stuffed Flank Steak Recipe
Step 1: Prepare the Steak
Start by carefully butterflying the flank steak — that means slicing it horizontally almost all the way through, then opening it like a book to create a large, even surface. This makes rolling and stuffing much easier. Pat the meat dry with paper towels for better searing, then season generously on both sides with dried oregano, basil, rosemary, thyme, garlic powder, garlic salt, sea salt, and freshly ground black pepper. This spice blend will ensure every bite of the beef is bursting with classic Italian flavors.
Step 2: Make the Filling
In a medium bowl, combine the shredded mozzarella, finely chopped red bell pepper, sun-dried tomatoes, fresh spinach, chopped fresh basil, and minced garlic. Add the egg yolk and sprinkle in the breadcrumbs, mixing everything gently but thoroughly. The egg yolk binds the filling beautifully while the breadcrumbs add just enough texture to avoid sogginess. The medley of vibrant veggies and cheese creates a colorful, flavorful stuffing that perfectly complements the savory meat.
Step 3: Stuff and Roll the Steak
Spread the filling evenly over the opened steak, leaving about an inch around the edges to prevent spilling. Carefully roll the steak up tightly from one end to the other, tucking in the edges as you go. Use kitchen twine or toothpicks to secure the roll, so it holds its shape during cooking. This rolling technique helps all those delicious layers meld together, creating a stunning spiral when sliced.
Step 4: Cook the Flank Steak
Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet or grill pan over medium-high heat and sear the rolled steak on all sides until beautifully browned, about 3–4 minutes per side. This sear locks in juices and builds flavor. Then transfer the pan to the oven and roast for about 25–30 minutes, or until the internal temperature reaches your preferred doneness, typically 135°F (57°C) for medium-rare. Once done, let the steak rest for 10 minutes before slicing — this rest keeps all those juices inside the meat.
How to Serve Italian Stuffed Flank Steak Recipe
Garnishes
For garnishing, you can sprinkle some freshly chopped basil or parsley over the sliced steak to enhance its fresh, herbaceous notes. A drizzle of extra virgin olive oil or a splash of balsamic glaze brings a subtle richness and bright contrast that elevates the whole presentation. These little touches make your dish look as inviting as it tastes.
Side Dishes
This Italian Stuffed Flank Steak Recipe pairs wonderfully with light, fresh sides that highlight the meat. Think simple garlic roasted potatoes, a crisp arugula salad with lemon vinaigrette, or even creamy polenta to soak up the tasty juices. Any vegetable sautéed with garlic and olive oil also complements the stew’s richness without overpowering it.
Creative Ways to Present
For a crowd, slice the steak into thick rounds showcasing the beautiful filling spiral and arrange them elegantly on a large platter. You could even serve it atop a bed of sautéed greens or accompanied by a roasted garlic tomato sauce for extra flair. No matter how you serve it, the layers of texture and color make this Italian Stuffed Flank Steak Recipe a feast for both the eyes and the palate.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), wrap the steak tightly in foil or plastic wrap and refrigerate within two hours of cooking. It will keep well for up to 3-4 days. Slice portions before storing to make easy meals or snacks during the week.
Freezing
This recipe freezes beautifully. Wrap the rolled and cooked flank steak tightly in plastic wrap followed by aluminum foil or place it in an airtight container. It can stay frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results, then reheat gently to keep it moist and tender.
Reheating
Reheat slices of the steak in a covered skillet over low heat, or warm in the oven wrapped in foil at 300°F (150°C) until heated through. Avoid microwaving if possible as it can dry out the meat. Adding a splash of broth or olive oil during reheating helps maintain moisture and flavor.
FAQs
Can I use another cut of beef for this stuffed steak recipe?
Flank steak is ideal due to its flat shape and lean texture, but you can also use skirt steak or top round if flank steak is unavailable. Just be mindful of thickness and adjust cooking times accordingly.
Is this Italian Stuffed Flank Steak Recipe suitable for grilling?
Absolutely! After searing and rolling, you can finish cooking the steak on a grill using indirect heat. Just watch the temperature closely to avoid overcooking the filling.
How do I know when the steak is done?
The best way is to use a meat thermometer. For medium-rare, aim for 135°F (57°C) before resting. The steak will continue to cook slightly while resting, finishing at a juicy medium doneness.
Can I prepare the filling ahead of time?
Yes, you can mix the filling a few hours before assembling. Keep it covered in the refrigerator so the fresh ingredients stay vibrant, then stuff and roll your steak just before cooking.
What can I substitute for fresh mozzarella in the filling?
Fresh mozzarella is preferred for its melt and mild creaminess, but you can use provolone, fontina, or even a mild shredded cheddar if you want a slightly different flavor profile.
Final Thoughts
This Italian Stuffed Flank Steak Recipe has quickly become one of my absolute favorites to prepare when I want to impress without a ton of fuss. The way the tender meat embraces a fresh, flavorful filling makes the whole dish feel special yet approachable. I encourage you to try it soon and enjoy the incredible blend of textures and tastes that truly celebrate Italian-inspired cooking at home.
