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Flank Steak is a beautiful and flavorful Recipe

Flank Steak is a beautiful and flavorful Recipe
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★★★★★

4.8 from 23 reviews

This Stuffed Flank Steak is a juicy and flavor-packed dish perfect for a special dinner. The butterflied flank steak is filled with a delightful mixture of fresh spinach, roasted red peppers, garlic, and a blend of mozzarella and Parmesan cheeses, then rolled, seared to a golden brown, and roasted to tender perfection. It’s an impressive yet easy-to-make recipe that delivers vibrant colors and rich flavors in every bite.

Ingredients

Scale

Steak and Seasoning

  • 1 lb flank steak, butterflied
  • Salt and black pepper, to taste

Filling

  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded mozzarella or provolone cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 cup roasted red peppers, sliced
  • 1 tsp Italian seasoning

Cooking

  • 1 tbsp olive oil
  • Kitchen twine or toothpicks (for securing the rolled steak)

Instructions

  1. Prepare the steak: Preheat your oven to 375°F (190°C). Lay the butterflied flank steak flat on a cutting board and season both sides evenly with salt and black pepper to taste.
  2. Add the filling: Spread the chopped spinach, roasted red peppers, minced garlic, shredded mozzarella, and grated Parmesan cheese evenly over the surface of the steak. Sprinkle the Italian seasoning over the filling for extra flavor.
  3. Roll the steak: Starting from one long edge, carefully and tightly roll the steak into a log shape, encasing the filling inside. Secure the roll with kitchen twine or toothpicks to hold it firmly in place during cooking.
  4. Sear the steak: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the rolled flank steak for 2 to 3 minutes on each side until the exterior is nicely browned and caramelized.
  5. Bake: Transfer the oven-safe skillet with the seared steak into the preheated oven. Roast for 20 to 25 minutes, or until the steak reaches your desired level of doneness (medium rare to medium is recommended for flank steak).
  6. Rest and slice: Remove the skillet from the oven and let the steak rest for 10 minutes. This allows the juices to redistribute, ensuring a juicy bite. Remove the twine or toothpicks, then slice the steak into thick rounds to reveal the vibrant stuffed layers inside.

Notes

  • Butterflying the flank steak allows it to open flat for even stuffing and rolling.
  • Use kitchen twine or toothpicks to secure the roll tightly so the filling doesn’t spill out during cooking.
  • Letting the steak rest after baking is crucial for juicy, tender slices.
  • Adjust the roast time depending on your preferred doneness and the thickness of the steak.
  • Serve with sides like roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.

Nutrition

Keywords: stuffed flank steak, stuffed steak, flank steak recipe, roasted flank steak, spinach stuffed steak, easy special dinner, rolled steak recipe

Find it online: https://maicook.com/flank-steak-is-a-beautiful-and-flavorful-recipe/