The Italian Stuffed Flank Steak is the kind of recipe that brings people together hearty, flavorful, and filled with love. With a fragrant blend of garlic, herbs, and melty mozzarella tucked inside a tender roll of flank steak, every slice is packed with comfort and charm. Roasted to juicy perfection and broiled for a gorgeous crust, this dish is ideal for family gatherings, holidays, or romantic dinners at home.
What makes this recipe shine is how simple and customizable it is. You can play with ingredients like olives or artichokes in the stuffing, or swap asparagus for Brussels sprouts. Using a cast iron pan not only enhances the flavor but makes clean-up easy too. This recipe is a celebration of rustic Italian-American cuisine, made effortlessly elegant.
Full Recipe:
Ingredients:
For the Dry Rub:
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1 tsp dried oregano
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1 tsp coarse sea salt
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1/2 tsp dried basil
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1/2 tsp dried rosemary
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1/2 tsp dried thyme
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1/2 tsp garlic powder
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1/2 tsp garlic salt
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1/2 tsp fresh cracked pepper
For the Pan:
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1 (2 lb) flank steak, pounded to 1/3 – 1/2 inch thick
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1 lb fresh asparagus, woody ends removed
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3 tbsp extra virgin olive oil, divided
For the Stuffing:
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3 cloves garlic, grated
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1/2 red bell pepper, diced
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1/3 cup sun-dried tomatoes, diced
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1/3 cup fresh basil, chopped
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1 cup fresh spinach
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1 egg yolk
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2 tbsp plain bread crumbs
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4–6 oz fresh shredded mozzarella
Directions:
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Let the flank steak sit at room temperature for 30–60 minutes before starting.
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Preheat the oven to 425°F (220°C).
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Pound the flank steak to 1/2 inch thickness using a meat tenderizer between two sheets of parchment. Trim ends for a more rectangular shape if needed.
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Combine all dry rub spices in a small bowl. Rub the seasoning generously on both sides of the steak. Lay three pieces of cooking twine under the steak and set aside.
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In a bowl, mix together the garlic, red pepper, sun-dried tomatoes, spinach, basil, egg yolk, breadcrumbs, and mozzarella until well combined.
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Spoon the stuffing mixture along the grain of the steak, leaving about 1 inch on each side clear.
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Roll the steak tightly along the grain, taco-style, and secure with the twine.
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Brush 1 tbsp of olive oil in a large cast iron pan and place the stuffed steak inside. Drizzle with another tablespoon of oil.
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Roast in the oven for 25 minutes.
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Toss the asparagus in the remaining tablespoon of olive oil.
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Remove the steak from the oven, add asparagus to the pan, sprinkle with sea salt, and broil everything for 10 minutes.
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Remove and let the steak rest, covered in foil, for 10 minutes before slicing. Serve with asparagus and pan drippings.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Resting Time: 10 minutes | Total Time: 55 minutes
Kcal: ~430 kcal per serving | Servings: 4–6 servings
A Deep Dive into Italian Stuffed Flank Steak: A Family-Favorite Classic with Flavor and Flair
When it comes to hearty, flavorful meals that effortlessly bring people together around the dinner table, Italian Stuffed Flank Steak is a front-runner. Rich in savory depth, beautifully balanced with herbs, vegetables, and melty cheese, and visually stunning when sliced into, this dish is a show stopper with rustic charm. Whether you’re cooking for a weeknight family dinner or entertaining guests during the holidays, this recipe is a reliable centerpiece that impresses.
Stuffed flank steak has long been a favorite in both Italian American households and among adventurous home cooks. It combines the robustness of beef with the elegance of a well seasoned, color rich filling. While it might look like something that came straight from a fine dining kitchen, its approachable method and flexible components make it perfect for anyone who wants to elevate their home cooking.
Let’s take a look at what makes Italian Stuffed Flank Steak such a memorable, satisfying, and versatile dish.
The Underrated Star: Flank Steak
Flank steak doesn’t always get the recognition it deserves. Often passed over in favor of pricier cuts like filet mignon or ribeye, flank steak holds a unique spot in the culinary world. It’s lean, affordable, and takes on marinades, rubs, and seasonings beautifully. Its slightly chewy texture when not handled properly is precisely why pounding and proper slicing are key. But once you know how to work with it, you’ll see that flank steak can be incredibly tender and flavorful.
In stuffed steak recipes like this one, flank steak’s flat and broad surface area becomes its biggest strength. Once pounded to an even thickness, it transforms into the perfect canvas for layering a mixture of fillings that both enhance the meat and bring in unexpected flavor dimensions.
What Makes It “Italian”?
While the cut of meat may be American in popularity, the flavor profile of this dish is unmistakably Italian-American. It features a bold dry rub made with classic Italian herbs oregano, rosemary, basil, and thyme along with garlic and cracked pepper for depth. These seasonings give the steak a fragrant, earthy base that mimics the comfort of a slow-cooked Sunday sauce.
The stuffing is where the dish really shines: a vibrant medley of spinach, sweet red peppers, tangy sun-dried tomatoes, fresh basil, and creamy mozzarella. Together, they create a melty, savory core that bursts with umami in every bite. This combination evokes the heart of Italian cooking fresh ingredients layered thoughtfully, designed to complement rather than compete.
It’s not about complexity. It’s about quality ingredients working in harmony to highlight the main event: the beef.
Why It Works for Families and Gatherings
One of the standout qualities of Italian Stuffed Flank Steak is how well it works for a crowd. It’s designed to be sliced into generous spirals of meat and stuffing, making it both visually stunning and easy to serve. The spiral pattern from the rolled steak gives it a wow factor, making it ideal for celebratory dinners, holidays, or Sunday suppers.
Despite how elevated the final presentation feels, the process itself isn’t difficult. Once you’ve prepared the stuffing, it’s as simple as spreading, rolling, and roasting. And unlike stews or braised meats, the cooking time is relatively short just around 35 minutes in the oven plus a quick broil for that final caramelized touch.
It’s also highly adaptable. Don’t like spinach? Sub it out with kale or arugula. Prefer provolone over mozzarella? Go for it. You can even add chopped olives or artichoke hearts to the stuffing to introduce a briny or tangy element. The beauty of this dish lies in how forgiving and customizable it is.
Cooking Tips and Techniques
One of the most important elements of getting this recipe right is handling the flank steak correctly. Allowing the meat to reach room temperature before pounding helps it become more pliable and easier to shape. Pounding the steak thin ensures that it cooks evenly and can roll tightly without tearing. If pounding isn’t enough, butterflying the steak is another option.
The dry rub plays a crucial role not just in seasoning, but in enhancing the overall aroma and complexity of the dish. Be sure to coat both sides generously and allow a few minutes for the meat to absorb the spices before stuffing and rolling.
When it comes to the rolling process, it’s less about perfection and more about function. Even if the steak doesn’t seal completely or some filling peeks out, cooking twine will keep everything in place and those caramelized bits of cheese and spinach that escape are often the tastiest.
As for doneness, medium is the sweet spot here. It keeps the meat tender and allows the cheese to melt fully without overcooking the delicate egg yolk in the filling. Using a meat thermometer ensures you pull the steak out at just the right moment, usually around 130°F before resting.
Broiling at the end not only finishes the cooking process, but adds a crisp, golden-brown top layer that mimics the searing effect you’d get from a hot pan.
One Pan, Full Meal
Another reason to love this dish is its one-pan nature. In the final stages of cooking, vegetables like asparagus or Brussels sprouts are tossed in and roasted alongside the steak. This saves time, simplifies clean up, and delivers a complete, balanced plate with minimal effort.
And that means fewer dishes, which every home cook can appreciate.
Serving and Pairing Ideas
Italian Stuffed Flank Steak pairs beautifully with a range of sides and drinks. Roasted vegetables are a natural choice, especially asparagus with a drizzle of olive oil and a sprinkle of sea salt. A bright, citrusy salad with arugula and lemon vinaigrette helps balance the richness of the meat.
For starches, consider creamy polenta, garlic mashed potatoes, or a herbed risotto. You could even serve it alongside a crusty loaf of Italian bread to soak up the juices.
As for wine, go with a medium bodied red like a Chianti, Barbera, or even a Cabernet Franc. These wines have enough acidity to cut through the richness of the stuffing while complementing the herby, savory flavors of the steak.
The Joy of a Beautiful Slice
There’s something undeniably satisfying about slicing into a stuffed flank steak. The swirl of ingredients inside the roll is both inviting and artistic. It feels like a dish that rewards your effort visually and gastronomically. Guests will often “ooh” and “aah” before the first bite and then go silent as they savor the explosion of flavors.
It’s the kind of recipe that becomes part of your hosting rotation. A go-to. A signature. The one you get asked about for holidays, anniversaries, or Sunday dinners.
Conclusion:
Italian Stuffed Flank Steak is the perfect marriage of rustic comfort and culinary finesse. It transforms a humble cut of meat into a gourmet experience, relying on a thoughtful selection of herbs, cheeses, and vegetables that work in harmony to elevate the dish.
From the satisfying preparation process to the impressive final presentation, it’s a recipe that’s as rewarding to cook as it is to eat. With its warm flavors, bold textures, and crowd pleasing appeal, this dish offers something special for every kind of cook novice or experienced, weekday warrior or weekend entertainer.
Add it to your rotation, make it your own, and enjoy the many delicious dinners it’s bound to bring.