Imagine cutting into a perfectly cooked flank steak and revealing a luscious, creamy interior bursting with vibrant spinach, melted cheese, and sun-dried tomatoes. This isn't just another dinner - this is a culinary adventure that transforms an ordinary cut of meat into a gourmet masterpiece that will have your family and friends begging for seconds! Our Baked Stuffed Flank Steak is an Italian-inspired dish that combines elegant technique with irresistible flavors, proving that impressive meals can be surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 flank steak (about 1.5 lbs)
- 1 cup spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to cook the flank steak evenly once it's ready to be baked.
- Place the flank steak on a clean cutting board. Use a sharp knife to carefully slice the steak horizontally, creating a pocket for the stuffing. Be sure not to cut all the way through; leave about an inch at the bottom.
- In a mixing bowl, combine the chopped spinach, ricotta cheese, shredded mozzarella cheese, and chopped sun-dried tomatoes. Stir well until all the ingredients are evenly mixed. Season the mixture with salt and pepper to taste.
- Stuff the prepared flank steak pocket with the cheese and spinach mixture. Use your hands to gently press the stuffing into the pocket, making sure it is evenly distributed.
- Once the steak is stuffed, use kitchen twine or toothpicks to secure the opening. This will help keep the stuffing inside while the steak cooks.
- Drizzle olive oil over the outside of the flank steak and season with additional salt and pepper. This will enhance the flavor and help create a nice crust.
- Place the stuffed flank steak on a baking sheet lined with parchment paper or in a baking dish. This will make for easier cleanup later.
- Bake in the preheated oven for about 30 minutes, or until the steak reaches your desired level of doneness. A meat thermometer should read 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Once cooked, remove the flank steak from the oven and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat, making it more tender and flavorful.
- Carefully slice the flank steak into thick slices, cutting against the grain. This will help ensure each slice is tender.
- Serve the baked stuffed flank steak warm, garnished with any leftover spinach or sun-dried tomatoes if desired. Enjoy your delicious Italian-inspired meal!
Tips
- Always slice the steak horizontally with a sharp knife, being careful not to cut completely through - you want a pocket, not two separate pieces.
- For the most tender result, use a meat thermometer and aim for 135°F for medium-rare or 145°F for medium.
- Let the steak rest after cooking to ensure maximum juiciness - this allows the meat's internal juices to redistribute.
- When slicing, always cut against the grain to guarantee the most tender, melt-in-your-mouth texture.
- Don't overstuff the steak - a moderate amount of filling ensures even cooking and prevents spillage.
- Use kitchen twine or toothpicks to secure the stuffing and maintain the steak's beautiful shape during baking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 38g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 110mg
