Description
This Stuffed Flank Steak is a flavorful dish that combines cheesy spinach and sun-dried tomatoes into a tender flank steak roll.
Ingredients
Scale
- 1.5 lbs flank steak
- 1 cup chopped spinach
- ½ cup ricotta cheese
- ½ cup shredded mozzarella
- ¼ cup finely chopped sun-dried tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Kitchen twine
Instructions
- Preheat your oven to 375°F (190°C).
- Butterfly the flank steak by slicing horizontally along the length without cutting all the way through.
- In a mixing bowl, combine spinach, ricotta, mozzarella, sun-dried tomatoes, garlic, oregano, salt, and pepper.
- Spread the filling over the opened steak and roll it up, securing with kitchen twine.
- Sear the steak in a hot skillet with olive oil for 4–5 minutes on each side.
- Transfer to the oven and bake for 20–25 minutes until the internal temperature reaches 130°F.
- Let it rest for 10 minutes before slicing into 1-inch rounds.
Notes
Allow the stuffed steak to rest after cooking for more juiciness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 30 g