Stuffed Flank Steak with Mozzarella, Peppers & Scallion
Stuffed Flank Steak is a dish that is surprisingly easy to make but always impresses your dinner guests! One of my favorite things about this dish, is that you can switch it up constantly by swapping out the vegetables and cheese with whatever ingredients are freshest in the market.
- In small bowl mix balsamic vinegar, oil, mustard, garlic, until well blended.
- Place steak in a ziploc bag and pour marinade over meat. Remove all air and leave in fridge for a minimum of 5 hours (up to 24). Rotate the bag occasionally to ensure the meat is equally soaked.
- Remove meat from bag and pat dry with paper towels. Place on a clean cutting board so that the long edge is perpendicular to you. Butterfly the steak (slice parallel to the cutting board until there is only about 1/2 inch remaining uncut) and spread it open like a book.
- Using a meat mallet, pound the meat until it is approx 1/4 inch thick (place a piece of plastic wrap on top of meat to keep your work area clean while using the mallet).
- Preheat oven to 350 degrees.
- Season the steak well (on both sides) with salt & black pepper. Lay out with the grain running north to south. You want to roll it this way so that when you slight it you are cutting against the grain.
- Top steak with the red bell pepper, scallions and mozzarella. Spreading evenly but leaving about 3/4 inch empty at the top.
- Begin rolling steak (away from you towards the top), keeping the roll very tight. Once rolled, tie approximately every 2 inches with kitchen twine to keep the roll secure.
- In a medium skillet or saute pan, add drizzle of olive oil, sear steak roll on all sides (approx 8 minutes). Transfer pan to the oven (if not possible with pan, transfer to a baking sheet).
- Cook for approximately 8-10 minutes.
- Transfer to a cutting board to rest for 15 minutes (this keeps all the juices inside) and cover loosely with foil to maintain heat.
- Snip all twine off the roll, and slice into 1/2 pieces. Once plated, I suggest drizzling with a balsamic glaze. Serve with your favorite potato and vegetables.
Flank steak is an often overlooked cut of meat particularly due to it’s low cost. However by making a stuffed flank steak dish you elevate the flavors and give this cheap cut a whole new feel!
When working with flank steak, it is important to tenderize or marinate it well to prevent it from being tough. If possible marinate overnight for the most tender meat possible. When you make a stuffed flank steak, be sure to roll it tightly to ensure the ingredients are contained.
There’s something about the neatly spiraled dish that always impresses! And I promise, while the finished product may make the dish appear difficult it is actually quite easy. Happy rolling!Add to Favourites