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Victoria Haneveer

Stuffed Flank Steak in the Oven

Flank steak is a popular cut because it's economical as well as rich and tasty. In this recipe, the meat is stuffed with a flavorful stuffing and then roasted to perfection in the oven.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Dish
Ingredients Method Notes

Ingredients
 

  • 1 1/2 pounds (625g) flank steak
  • 3 tablespoons olive oil
  • 2 tablespoons basil pesto
  • 1 garlic clove
  • Zest of a lemon
  • Juice of 1/2 a lemon
  • 2 tablespoons pine nuts
  • 1 cup (large handful) baby spinach
  • 2 tablespoons sundried tomatoes
  • Salt and black pepper, to taste

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Put the spinach, sun-dried tomatoes, garlic, lemon, and pine nuts in a food processor and process until minced.
  3. Drizzle in 1 or 2 tablespoons of the oil until you end up with a pesto consistency.
  4. Cover the meat with plastic wrap and pound with a meat tenderizer to make it 1/4-inch (3/4-cm) thick.
  5. Grind some salt and pepper over the meat.
  6. Use a spatula to spread the pesto mixture over the meat, leaving a 1/2-inch (1 1/4-cm) border.
  7. Following the grain, roll the meat up and use kitchen twine to wrap it in 3 places tightly.
  8. Heat a tablespoon of oil in a skillet on the stove.
  9. Brown the rolled up flank steak for a couple of minutes per side.
  10. Put the skillet in the oven and roast for 25 minutes for a medium result.
  11. Let the stuffed flank steak rest for 5 minutes, and then slice and serve.

Notes

  • If you don't have a food processor, you can mince the stuffing ingredients by hand instead.
  • Roast the stuffed flank steak in the oven for 20 minutes for rare, 25 minutes for medium or 30 minutes for well done - check it as it cooks, since ovens do vary.
  • Serve stuffed flank steak in the oven with potatoes, fries or rice, plus asparagus, green beans, peas, or potato salad and a fruit cup on the side.