Description
Tender flank steak rolled around a savory filling of spinach, garlic, ricotta, and herbs, then roasted to juicy perfection — an Italian-inspired centerpiece dish.
Ingredients
Units
Scale
- 1 1/2–2 lb flank steak
- 2 cups fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 Tbsp olive oil, divided
- Kitchen twine, for tying
Instructions
- Preheat oven to 400°F (200°C). Butterfly the flank steak by slicing horizontally to open it flat like a book.
- Season steak with salt, pepper, and Italian seasoning.
- Heat 1 Tbsp olive oil in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute. Add spinach and cook until wilted. Let cool slightly.
- In a bowl, mix sautéed spinach with ricotta and Parmesan.
- Spread the mixture evenly over the steak. Roll tightly from the long end and secure with kitchen twine every 2–3 inches.
- Season the outside with salt and pepper.
- Heat the remaining oil in an oven-safe skillet over medium-high heat. Sear the rolled steak on all sides until browned, about 2 minutes per side.
- Transfer to the oven and roast for 15–20 minutes, or until internal temperature reaches 130–135°F for medium-rare.
- Let rest 10 minutes, then slice into rounds and serve with pan juices.
Notes
- Ensure steak is evenly butterflied for uniform cooking and rolling.
- Don’t overstuff to prevent the filling from leaking during roasting.
- Resting meat before slicing keeps it juicy.
- Add sun-dried tomatoes or roasted red peppers to the filling for variation.
- Great served with roasted vegetables or polenta.
Nutrition
- Serving Size: 1 slice (about 4 oz)
- Calories: 330 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 100 mg