Description
A delicious Italian stuffed flank steak recipe filled with spinach, ricotta, and sun-dried tomatoes.
Ingredients
Scale
- 1.5 pounds flank steak
- 1 cup fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Kitchen twine or toothpicks for securing
Instructions
- Preheat the oven to 375°F.
- Lay the flank steak flat on a cutting board and pound it to an even thickness using a meat mallet.
- In a mixing bowl, combine the spinach, ricotta cheese, Parmesan cheese, sun-dried tomatoes, basil, garlic, salt, pepper, and Italian seasoning. Mix until well combined.
- Spread the filling evenly over the flank steak, leaving a small border around the edges.
- Starting from one end, tightly roll the steak up around the filling.
- Secure the roll with kitchen twine or toothpicks at intervals.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Sear the stuffed flank steak on all sides until browned, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare.
- Remove from the oven and let rest for 10 minutes before slicing. Serve warm.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- To make it a complete meal, serve with a side of roasted vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg