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stuffed flank steak

Stuffed Flank Steak

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Course Main Course

Ingredients
  

  • 2 lb flank steak
  • 2 tbsp olive oil
  • 2 cups fresh spinach leaves, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 4 garlic cloves, minced
  • 1/2 cup grated parmesan cheese
  • salt, to taste
  • freshly ground black pepper, to taste

Instructions
 

  • Preheat your oven to 375°F
  • On a large cutting board, pound the steak cuts with a meat mallet until they’re evenly thin
  • Heat olive oil over medium heat on a skillet or pan. Add spinach, sun-dried tomatoes, and garlic; sauté for about five minutes
  • Remove the pan from heat and stir in parmesan cheese
  • Spread the spinach mixture evenly onto one side of the flank steak
  • Roll up the steak tightly and secure it with kitchen twine or toothpicks
  • Season the outside of the stuffed flank steak with salt and pepper to taste
  • Heat an oven-safe skillet over high heat and add olive oil. Once hot, sear the stuffed flank steak until browned on all sides
  • Transfer the skillet to the oven for approximately 25 minutes or until the desired doneness is achieved
  • Allow it to rest for about five minutes before removing kitchen twine or toothpicks and slicing it into rounds
  • Garnish with fresh parsley leaves (optional) before serving

Notes

To prevent the steak from drying, rest before slicing. This redistributes the juices inside and keeps the steak juicy and tender. If you have leftovers, you can store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
You can pair this dish with roasted vegetables, mashed potatoes, or a side salad. When shopping for flank steak, go for premium cuts for the best results
*photo by Mike licensed under CC BY-SA 2.0