Description
A delicious stuffed flank steak filled with creamy ricotta, spinach, and sun-dried tomatoes, perfect for family gatherings.
Ingredients
Scale
- 1.5 pounds flank steak
- 1 cup spinach, chopped
- 1/4 cup sun-dried tomatoes, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ricotta cheese
- 1/2 cup mozzarella cheese, shredded
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- Kitchen twine
Instructions
- Preheat your oven to 375°F (190°C).
- Lay the flank steak flat on a cutting board and slice it horizontally to create a flap, forming a pocket.
- In a mixing bowl, blend spinach, ricotta, mozzarella, sun-dried tomatoes, garlic, oregano, salt, and pepper.
- Distribute the mixture into the pocket of the steak.
- Wrap the steak tightly and secure with kitchen twine.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear the steak for 4 to 5 minutes per side.
- Transfer skillet to the oven and cook for 20 to 25 minutes, or until an internal temperature of 130°F (54°C) is reached.
- Let the steak rest for 10 minutes before slicing into 1-inch rounds.
- Serve warm.
Notes
Choose high-quality flank steak and allow it to rest after cooking for juicy slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg