Ingredients
1 flank steak
Dry rub mix (Italian herbs, garlic powder, salt, pepper, etc.)
Cooking twine (3 pieces)
Stuffing mix (Italian cheeses, breadcrumbs, herbs, garlic, optional vegetables)
3 tablespoons extra virgin olive oil, divided
Asparagus
Salt
Instructions
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Remove flank steak from fridge 30–60 minutes before cooking; pound to even thickness if needed.
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Preheat oven to 425°F (220°C).
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Rub steak evenly with dry rub; place 3 pieces of twine underneath for tying.
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Mix stuffing ingredients thoroughly.
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Spread stuffing evenly down center of steak, leaving about 1 inch at edges. Roll tightly along the grain, secure with twine.
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Brush a cast iron pan with 1 tbsp olive oil; place steak in pan, drizzle with another tbsp oil. Roast 25 minutes.
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Toss asparagus with remaining olive oil.
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Remove steak, add asparagus to pan, sprinkle with salt, broil 10 minutes.
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Rest steak loosely covered with foil for 10 minutes; temperature will rise to medium doneness (137–140°F).
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Slice against the grain; serve with roasted asparagus and pan drippings.
Notes
Add mushrooms, sun-dried tomatoes, or spinach to stuffing for extra flavor.
Substitute cheeses: mozzarella, provolone, or fontina.
Try fresh herbs like rosemary, thyme, or basil in rub and stuffing.
Swap asparagus for roasted bell peppers or green beans.
Store leftovers refrigerated up to 3 days; reheat gently. Freeze slices up to 1 month.
- Prep Time: 20–30 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Beef, Italian
- Method: Roasting, Searing, Stuffing
- Cuisine: Italian
- Diet: Gluten Free
