Description
A delicious and impressive dish combining the rich flavors of Italian cuisine with tender flank steak, stuffed with spinach, ricotta cheese, and sun-dried tomatoes.
Ingredients
- Flank steak: 1.5 lbs (about 680 grams)
- Fresh spinach: 2 cups, chopped
- Ricotta cheese: 1 cup (about 250 grams)
- Sun-dried tomatoes: 1/2 cup, chopped (preferably in oil)
- Garlic: 3 cloves, minced
- Italian herbs: 1 tablespoon, dried (such as oregano, basil, and thyme)
- Olive oil: 2 tablespoons (plus extra for drizzling)
- Balsamic glaze: for drizzling
- Salt: to taste
- Pepper: to taste
- Toothpicks or kitchen twine: for securing the roll
Instructions
- Prepare the flank steak by slicing it horizontally to create a pocket.
- In a mixing bowl, combine spinach, ricotta cheese, sun-dried tomatoes, garlic, and Italian herbs. Add olive oil, salt, and pepper, and mix well.
- Spread the stuffing evenly over the flank steak and roll it tightly. Secure with toothpicks or kitchen twine.
- Preheat the oven to 375°F (190°C) and sear the stuffed flank steak in a skillet over medium-high heat until golden brown.
- Transfer the skillet to the oven and bake for 25-30 minutes until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
Notes
- Let the steak sit at room temperature for 30 minutes before cooking.
- Consider marinating the steak for added flavor.
- Experiment with different stuffing ingredients for variety.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Italian Flank Steak, Stuffed Steak, Italian Cuisine, Flank Steak Recipe