Rustic Italian Stuffed Flank Steak: Hearty Dinner (Print Version)

Master Rustic Italian Stuffed Flank Steak with my personal recipe. Tender beef, savory filling perfect for a comforting meal. Easy steps, real kitchen stories!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: High Protein

# Ingredients:

→ Main Components

01 - Flank Steak (1.5-2 lbs)
02 - Prosciutto (4-6 slices)
03 - Fresh Spinach (5 oz)
04 - Ricotta Cheese (1/2 cup)
05 - Parmesan Cheese (1/4 cup, grated)
06 - Breadcrumbs (1/4 cup, plain)

→ Flavor Builders

07 - Garlic (3 cloves, minced)
08 - Sun-dried Tomatoes (1/4 cup, packed in oil, chopped)
09 - Fresh Basil (1/4 cup, chopped)

→ Sauce Essentials

10 - Crushed Tomatoes (15 oz can)
11 - Beef Broth (1 cup)
12 - Olive Oil (2 tbsp)

→ Seasonings

13 - Salt
14 - Black Pepper

# Instructions:

01 - First things first, let's get that flank steak ready. Lay it out on a cutting board. If it’s thicker than about 1/2 inch, you'll want to butterfly it or pound it thin. I usually cover it with plastic wrap and go at it with a meat mallet (or a heavy pan if I'm feeling rustic!). We're aiming for an even thickness, maybe 1/4 to 1/3 inch. This is where I always get a little aggressive, and sometimes the plastic wrap tears, oops! Season both sides generously with salt and pepper. You want this beef to taste good on its own, trust me.
02 - Now for the good stuff! In a medium bowl, combine the ricotta, grated Parmesan, breadcrumbs, minced garlic, chopped sun-dried tomatoes, and fresh basil. Give it a good stir until everything is nicely combined. Then, add the fresh spinach. It might look like a mountain of spinach, but it'll wilt down. Season this filling with a pinch of salt and pepper too. Taste it! This is your chance to adjust. I usually add a little more garlic here because, well, it's me.
03 - Lay your pounded flank steak flat. Now, arrange the prosciutto slices evenly over the steak, leaving a small border around the edges. This adds a beautiful layer of flavor and helps protect the steak. Next, spread the ricotta-spinach filling evenly over the prosciutto. Don't go too thick, or it'll be hard to roll! Leave about an inch clear on one of the long edges. This is where I sometimes get a little too generous and the filling tries to escape, a minor kitchen disaster in the making!
04 - Carefully, starting from one of the long edges with the filling all the way to the edge, roll the steak tightly. It's like rolling a giant savory jelly roll! Once it's rolled, secure it tightly with kitchen twine at 1-inch intervals. Seriously, don't skip the twine, or you'll have a deconstructed situation like my early days. You want it snug so everything stays tucked in nicely while it cooks. This step feels so satisfying when you get it right, seeing that perfect spiral.
05 - Heat the olive oil in a large oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Once it's shimmering, carefully place the rolled <b>Italian Stuffed Flank Steak</b> in the hot pan. Sear it on all sides until it’s beautifully browned. We're talking a rich, caramelized crust here, about 2-3 minutes per side. This step is crucial for flavor, it locks in all those juices and creates an amazing exterior. The smell at this point? Oh my goodness, it's intoxicating!
06 - Once seared, remove the steak from the pan for a moment. Add the crushed tomatoes and beef broth to the skillet, scraping up any browned bits from the bottom – that's pure flavor! Bring the sauce to a gentle simmer. Carefully nestle the seared <b>Italian Stuffed Flank Steak</b> back into the sauce. Cover the skillet (or transfer to a baking dish and cover with foil) and pop it into a preheated oven at 350°F (175°C) for about 45-60 minutes, or until the steak is tender and cooked through. I usually check with a meat thermometer; 145°F (63°C) for medium-rare, or higher if you prefer. The sauce will thicken and the steak will be unbelievably tender, practically falling apart. That's when you know it's ready!

# Notes:

01 - Always pat the flank steak dry before seasoning and searing; it helps achieve that beautiful crust.
02 - Store leftovers submerged in sauce in an airtight container for 3-4 days; don't microwave dry!
03 - Thinly sliced ham or even bacon can substitute prosciutto for a salty element.
04 - Serve with creamy polenta or roasted garlic mashed potatoes for a truly comforting meal.

# Equipment Needed:

01 - Meat mallet (optional)
02 - large oven-safe skillet (cast iron preferred)
03 - kitchen twine
04 - cutting board
05 - mixing bowls
06 - sharp knife

# Nutrition (Per Serving):

Calories: 500 kcal
Total Fat: 30g
Total Carbohydrate: 18g
Protein: 45g

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