If you’re craving something hearty and show-stopping, this Italian Stuffed Flank Steak delivers.
Rolled up with a savory spinach filling, baked with asparagus, and topped with melted mozzarella, it’s the kind of dish that turns any dinner into a special occasion.
Why You’ll Love This Recipe
Bold Italian flavors – Basil, sun-dried tomatoes, and garlic bring deep, savory notes.
Impressive presentation – Rolled and stuffed steak looks restaurant-worthy.
Balanced and wholesome – Includes veggies and protein all in one pan.
Customizable stuffing – Add mushrooms, goat cheese, or olives.
Perfect for entertaining – A guaranteed crowd-pleaser.
What You’ll Need (Ingredient Highlights)
Flank steak – Thinly pounded and seasoned with a bold dry rub.
Asparagus – Roasted alongside the steak for a crisp, vibrant side.
Mozzarella cheese – Melts beautifully inside the steak roll.
Sun-dried tomatoes & red peppers – Add tang and color to the filling.
Spinach & basil – Fresh herbs and greens create flavor and balance.
Egg yolk & breadcrumbs – Bind the stuffing for easier rolling.
Pro Tips Before You Start
Pound the steak evenly – Aim for 1/3–1/2 inch thickness for easy rolling.
Let the meat come to room temp – Helps it cook evenly.
Use kitchen twine – Tie securely to keep stuffing inside.
Don’t overfill – Leave a 1-inch border to prevent leakage.
Let it rest – Resting boosts juiciness and tenderness.
How to Make Italian Stuffed Flank Steak
Step 1: Prep the Meat
Remove steak from the fridge 30–60 minutes before cooking.
Pound between parchment to an even thickness.
Step 2: Season the Steak
Mix dry rub: 1 tsp oregano, 1 tsp salt, 1/2 tsp basil, rosemary, thyme, garlic powder, garlic salt, and 1/2 tsp pepper.
Rub over both sides of steak.
Lay three pieces of kitchen twine under the meat and set aside.
Step 3: Make the Stuffing
In a bowl, combine 3 cloves grated garlic, 1/2 diced red pepper, 1/3 cup sun-dried tomatoes, 1/3 cup chopped basil, 1 cup spinach, 1 egg yolk, 2 Tbsp breadcrumbs, and 4–6 oz shredded mozzarella.
Step 4: Stuff and Roll
Spoon the filling across the center of the steak, leaving a 1-inch edge.
Roll tightly like a log with the grain and tie with twine.
Step 5: Bake the Steak
Brush a cast iron pan with 1 Tbsp olive oil.
Place rolled steak seam-side down, drizzle with 1 more Tbsp oil, and bake at 425°F for 25 minutes.
Step 6: Roast the Asparagus
While steak bakes, toss 1 lb asparagus with remaining olive oil.
Step 7: Broil and Finish
After 25 minutes, add asparagus to the pan.
Sprinkle salt on top, switch oven to broil, and roast for 10 minutes.
Step 8: Rest the Meat
Remove steak from oven.
Tent with foil and rest 10 minutes. Internal temp should be 130°F before resting and 137–140°F after.
Step 9: Slice and Serve
Cut into thick slices and serve with roasted asparagus and pan juices.
What to Serve It With
Creamy polenta or mashed potatoes
Garlic bread or herbed focaccia
A simple arugula salad
Roasted cherry tomatoes
Red wine reduction sauce
Variations / Substitutions
Use provolone or goat cheese instead of mozzarella
Swap spinach for kale or arugula
Add chopped mushrooms for earthiness
Try a balsamic glaze drizzle for extra richness
Storage & Leftovers
Fridge: Store slices in an airtight container for up to 3 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheat: Warm in a covered skillet over low heat or in the oven.
FAQs
Can I prep this ahead of time?
Yes—stuff and roll the steak a day in advance. Bake just before serving.
Can I use skirt steak instead of flank?
Yes, but it may be slightly tougher. Make sure to pound it thin and slice against the grain.
How do I know when the steak is done?
Use a meat thermometer—130°F before resting, rising to 137–140°F after.
What’s the best way to cut the steak?
Slice with a sharp knife against the grain for tender bites.
Can I use jarred sun-dried tomatoes?
Absolutely—just drain and dice them before mixing into the filling.
What if I don’t have kitchen twine?
Use toothpicks to secure the roll, but remove them before slicing.
Final Thoughts
This Italian Stuffed Flank Steak is a celebration of bold, comforting flavors.
The cheesy herb stuffing pairs perfectly with juicy steak and roasted asparagus.
Whether for Sunday dinner or special guests, this is a dish that never fails to impress!
