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Italian Stuffed Flank Steak

Yummy Eats Daily
This Italian stuffed flank steak is bursting with savory herbs, melted mozzarella, and a vibrant sun-dried tomato, spinach, and basil filling. Roasted alongside tender asparagus, it’s an elegant yet simple dish perfect for Sunday dinner or a romantic night in.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 10 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 450 kcal

Ingredients
  

Dry Rub:

  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp each basil
  • rosemary thyme, garlic powder, garlic salt
  • 1/2 tsp black pepper

For the Pan:

  • 1 2 lb flank steak
  • 1 lb asparagus
  • 3 Tbsp olive oil

Stuffing:

  • 3 cloves garlic
  • 1/2 red pepper
  • 1/3 cup sun-dried tomatoes
  • 1/3 cup fresh basil
  • 1 cup spinach
  • 1 egg yolk
  • 2 Tbsp breadcrumbs
  • 4 –6 oz mozzarella

Instructions
 

  • Preheat oven to 425°F. Pound steak and season with dry rub.
  • Mix stuffing ingredients in a bowl.
  • Add stuffing to steak, roll, and tie with twine.
  • Brush cast iron with oil, place steak inside, drizzle more oil.
  • Bake for 25 minutes.
  • Toss asparagus with oil. Add to pan.
  • See full steps with tips & photos → https://p4pd.org/italian-stuffed-flank-steak/

Notes

  • Cheese Swap: You can substitute mozzarella with provolone or fontina for a bolder melt.
  • Stuffing Tip: Don’t overfill the steak—too much stuffing can cause it to unroll during cooking.
  • Cast Iron Perfection: A cast iron skillet helps develop a beautiful crust while keeping the inside tender.
  • Asparagus Timing: If you prefer very crisp asparagus, broil it separately or for less time.