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
Units
Scale
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