Hearty Italian Stuffed Flank Steak Dinner (Print Version)

Master this flavorful Italian stuffed flank steak recipe! Juicy beef, herby stuffing, and rich sauce make a comforting, rustic dinner.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 105 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Contains Meat, Dairy, Gluten (can be GF with breadcrumb swap)

# Ingredients:

→ For the Flank Steak

01 - Flank Steak (1.5-2 lbs)
02 - Olive Oil (2 tbsp)
03 - Salt
04 - Freshly Ground Black Pepper

→ For the Savory Stuffing

05 - Plain Breadcrumbs (1 cup)
06 - Freshly Grated Parmesan Cheese (1/2 cup)
07 - Minced Garlic (3 cloves)
08 - Fresh Parsley, chopped (1/4 cup)
09 - Fresh Spinach, chopped (1 cup, packed)
10 - Sun-Dried Tomatoes, packed in oil, drained and chopped (1/4 cup)
11 - Large Egg (1)

→ For the Rich Sauce

12 - Crushed Tomatoes (28 oz can)
13 - Beef Broth (1 cup)
14 - Onion, chopped (1 small)
15 - Minced Garlic (2 cloves)
16 - Dry Red Wine (1/2 cup, optional)

→ Finishing Touches

17 - Fresh Basil, torn
18 - Extra Parmesan

# Instructions:

01 - First, let's get that flank steak ready. Lay it flat on a cutting board. You want to butterfly it, which means carefully slicing it horizontally, almost all the way through, so it opens up like a book. Aim for about a 1/2-inch thickness. This is where I always hold my breath a little, hoping I don't cut right through! Once open, gently pound it to an even 1/4-inch thickness. You want a nice, flat canvas for our stuffing.
02 - Now for the good stuff! In a medium bowl, combine your breadcrumbs, Parmesan, minced garlic, fresh parsley, chopped spinach, sun-dried tomatoes, and the egg. Mix it all together with your hands, really get in there! It should be moist enough to hold together but not wet. I once added too much oil thinking it would make it richer, and it just got super greasy inside. Oops! Taste it here; adjust salt and pepper if you feel it needs a little more oomph.
03 - Spread the stuffing evenly over the butterflied flank steak, leaving about a 1-inch border on all sides. Don't overfill it, trust me on this! Starting from one of the shorter ends, carefully roll the steak tightly. This part takes a little patience. Secure the rolled steak with kitchen twine, tying it every couple of inches. It should look like a neat little log, ready for its close-up!
04 - Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, carefully place your Italian stuffed flank steak in the pot. Sear it on all sides until it's beautifully browned, about 2-3 minutes per side. This step is SO important for developing deep flavor; don't skip it! I once rushed this and the final dish lacked that rich, caramelized taste.
05 - Remove the seared flank steak and set aside. Add the chopped onion to the pot, sautéing until softened, about 5 minutes. Stir in the remaining minced garlic and cook for another minute until fragrant. If you're using red wine, pour it in now and scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes until it reduces slightly. It smells amazing, right?
06 - Pour in the crushed tomatoes and beef broth. Season with salt and pepper to taste. Bring the sauce to a gentle simmer, then carefully nestle the seared Italian stuffed flank steak back into the pot. Cover it tightly and transfer to a preheated oven at 325°F (160°C). Let it braise for 60-75 minutes, or until the steak is tender and easily pierced with a fork. The kitchen will smell incredible, I promise!

# Notes:

01 - Don't skip searing the flank steak; it locks in SO much flavor, I learned that the hard way when I tried to rush it once.
02 - You can prep the stuffing mixture a day ahead and keep it in the fridge. Makes dinner assembly way less hectic, especially after a long day.
03 - No sun-dried tomatoes? Roasted red peppers work in a pinch, though the flavor profile shifts a bit. I've done it, and it's still good!
04 - A sprinkle of fresh parsley at the end really brightens everything up. Trust me, it’s worth it!

# Tools You'll Need:

01 - Cutting board
02 - meat mallet
03 - sharp knife
04 - mixing bowl
05 - kitchen twine
06 - large oven-safe Dutch oven or heavy-bottomed pot

# Nutrition Facts (Per Serving):

Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 25-35g
Protein: 35-45g

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