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–+ servings

Stuffed Flank Steak

A delicious flank steak filled with a savory mixture of spinach, cheese, and herbs, then rolled and roasted to perfection.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Flank Steak
  • 1 pound flank steak butterflied
Stuffing
  • 2 cups fresh spinach chopped
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese grated
  • 1 teaspoon garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For Cooking
  • 2 tablespoons olive oil for searing
  • 1 cup beef broth for basting

Method
 

Prepare the Flank Steak
  1. Preheat the oven to 375°F (190°C).
  2. Butterfly the flank steak by slicing it horizontally, but not all the way through, and open it like a book.
Make the Stuffing
  1. In a skillet over medium heat, add olive oil and sauté the garlic until fragrant.
  2. Add the chopped spinach and cook until wilted. Remove from heat and let cool.
  3. In a bowl, combine the cooked spinach, ricotta cheese, parmesan cheese, oregano, salt, and pepper.
Stuff and Roll the Steak
  1. Spread the stuffing mixture evenly over the opened flank steak.
  2. Roll the steak tightly from one end to the other and secure with butcher twine.
Cook the Steak
  1. In the same skillet, sear the rolled flank steak on all sides until browned.
  2. Transfer the steak to a baking dish, pour beef broth over it, and cover with foil.
  3. Bake in the preheated oven for 30-35 minutes, or until the internal temperature reaches 145°F (63°C).
Serve
  1. Remove from the oven, let rest for 10 minutes, then slice into rounds and serve.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 40gFat: 18gSaturated Fat: 8gFiber: 2gSugar: 2g

Notes

You can add other ingredients to the stuffing, such as sun-dried tomatoes or mushrooms, for additional flavor.

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