Dress up simple flank steak with a delicious, cheesy filling! The recipe below calls for stuffing flank steak with pesto, cheese, and tomato for an Italian-inspired dish that's sure to please.
Perhaps the best part of this dish is how versatile it is. It's just at home on a dinner party menu as it is on your Monday evening table, and while it's impressive, it's also super easy to make. Once you've mastered the technique, you can also play with the flavors, with new and exciting combinations to enjoy.
Baked Stuffed Flank Steak
4
15 minutes
40 minutes
55 minuts
2 pounds flank steak, butterflied
4 tablespoons pesto
1 1/2 cups mozzarella cheese
1/2 cup sun-dried tomatoes, roughly chopped
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/4 teaspoon fleur de sel
Preheat the oven to 425 degrees F.
Using a meat mallet, even out the thickness of the steak, pounding it out until it is about 1/2-inch thick.
Spread the pesto over the steak, leaving a 1-inch border along the edges of the steak. Sprinkle with mozzarella, and finish with the sun-dried tomatoes and garlic salt.
Roll the steak tightly along the grain, and secure every 2 inches with kitchen twine.
Place in a baking dish and brush on all sides with olive oil. Sprinkle with fleur de sel and bake for 35 minutes.
Using a meat thermometer, take the temperature of the steak. 125 degrees F will yield rare meat; 140 degrees F will yield medium. Continue baking if needed until you reach the temperature you like.
Remove the meat from the oven and tent for 10-15 minutes before removing the twine, slicing, and serving.
