Baked Stuffed Flank Steak
Looking for a mouthwatering dish that’s easy to make and perfect for any occasion? Look no further than this Baked Stuffed Flank Steak recipe. With a flavorful filling and tender steak, this dish is sure to impress your family and friends.
Why You’ll Love This Recipe?
- The combination of juicy steak, gooey cheese, and savory spinach creates a burst of delicious flavors in every bite.
- This recipe is surprisingly simple to make, with minimal prep time, making it ideal for busy weeknights.
- Baked Stuffed Flank Steak is a versatile dish that can be enjoyed as a main course or sliced up for meal prep throughout the week.
Ingredient Notes:
- Flank steak: Butterflied to create a flat surface for stuffing.
- Panko breadcrumbs: Adds a crispy texture to the filling.
- Egg yolk: Binds the ingredients together.
- Mozzarella cheese: Provides a creamy and cheesy element.
- Spinach: Adds a pop of color and nutrients to the dish.
- Sun-dried tomatoes: Bring a sweet and tangy flavor to the stuffing.
- Garlic salt, black pepper, olive oil: Seasonings to enhance the overall taste.
Step-by-Step Instructions:
- Preheat the oven to 375°F.
- In a bowl, mix together panko breadcrumbs, egg yolk, mozzarella cheese, spinach, sun-dried tomatoes, garlic salt, and black pepper.
- Spread the filling evenly on the butterflied flank steak.
- Roll up the steak and secure with kitchen twine.
- Heat olive oil in a skillet and sear the steak on all sides.
- Transfer the steak to a baking dish and bake for 25-30 minutes.
- Let the steak rest before slicing and serving.
Helpful Tips:
- To make slicing easier, let the steak rest for 10 minutes before cutting.
- For a more decadent dish, add crumbled bacon to the filling.
- Swap out the spinach for arugula or kale for a different flavor profile.
Expert Tips for the Best Results:
- Make sure to properly butterfly the flank steak to create an even surface for stuffing.
- Use kitchen twine to secure the steak before cooking to prevent the filling from spilling out during baking.
- Allow the steak to rest after baking to retain its juices and tenderness.
Serving Suggestions:
Serve this Baked Stuffed Flank Steak with a side of roasted vegetables, a crisp salad, or creamy mashed potatoes. Pair it with a glass of red wine or a refreshing iced tea for a complete meal.
Storage and Reheating Tips:
To store leftovers, wrap the sliced steak tightly in foil or an airtight container and refrigerate for up to 3 days. To reheat, place the steak in a preheated oven at 350°F for 10-15 minutes or until warmed through.
Frequently Asked Questions:
- Can I use a different cut of meat for this recipe?
- While flank steak works best for this recipe, you can also use skirt steak or even chicken breasts.
- How can I prevent the filling from leaking out during baking?
- Make sure to tightly roll and secure the steak with kitchen twine to keep the filling intact.
- Can I freeze this dish?
- Yes, you can freeze the unbaked stuffed steak for up to 3 months. Thaw in the refrigerator before baking.
- What can I serve with Baked Stuffed Flank Steak?
- This dish pairs well with a variety of sides such as roasted potatoes, steamed asparagus, or a simple green salad.
Conclusion:
Get ready to impress your taste buds with this delectable Baked Stuffed Flank Steak recipe. Whether you’re cooking for a special occasion or a weeknight meal, this dish is sure to be a hit. Give it a try and let us know how it turned out!
PrintBaked Stuffed Flank Steak
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Tender flank steak stuffed with a savory mixture of spinach, sun-dried tomatoes, and mozzarella cheese, then baked to perfection. A delicious and impressive dish for any occasion.
Ingredients
Main Ingredients:
-
- 1-2 pound flank steak, butterflied
- 2 tablespoon panko breadcrumbs
Stuffing:
- 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
Instructions
- Prepare the Stuffing: In a bowl, mix together egg yolk, mozzarella cheese, spinach, sun-dried tomatoes, garlic salt, and black pepper.
- Stuff the Flank Steak: Spread the stuffing mixture evenly over the butterflied flank steak and roll it up tightly.
- Bake: Place the stuffed flank steak in a baking dish, drizzle with olive oil, and bake in a preheated oven until cooked to your desired doneness.
Notes
- Feel free to customize the stuffing with your favorite ingredients like mushrooms or roasted peppers.
- For a crispy crust, sear the stuffed flank steak in a hot skillet before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg