Ingredients:
1.5 lbs flank steak
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp fresh basil, chopped
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried Italian seasoning
Salt and pepper, to taste
Toothpicks or kitchen twine (to secure the steak)
1 tbsp olive oil (for searing)
Instructions:
Prepare the steak: Lay the flank steak flat on a cutting board. Using a sharp knife, carefully butterfly the steak by slicing it horizontally through the middle, being careful not to cut all the way through. Open it up like a book. If the steak is too thick, you can pound it slightly to an even thickness with a meat mallet.
Prepare the stuffing: In a bowl, combine the chopped spinach, sun-dried tomatoes, mozzarella, Parmesan cheese, minced garlic, fresh basil, dried oregano, and Italian seasoning. Season the mixture with a pinch of salt and pepper and mix everything together.
Stuff the steak: Spread the stuffing evenly over the inside of the opened flank steak. Starting at one end, tightly roll up the steak around the stuffing, securing the roll with toothpicks or kitchen twine to hold the shape.
Sear the steak: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed flank steak and sear for 2-3 minutes per side until it’s nicely browned.
Roast the steak: Preheat your oven to 375°F (190°C). After searing, transfer the skillet to the preheated oven and roast the stuffed flank steak for 20-25 minutes, or until the steak reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
Rest the steak: Once cooked, remove the steak from the oven and let it rest for 10 minutes. This allows the juices to redistribute and makes it easier to slice.
Serve: Slice the steak into 1-inch slices, removing the toothpicks or twine. Arrange the slices on a plate and serve with your favorite sides.