Sun-Dried Tomato Pesto Stuffed Flank Steak: A Gourmet Meal Made Simple

Are you looking to elevate your dinner game with a dish that feels fancy but is surprisingly easy to make? This Sun-Dried Tomato Pesto Stuffed Flank Steak is a mouthwatering combination of tender steak, savory pesto, and creamy cheese, all rolled up and cooked to perfection. It’s a recipe that’s perfect for special occasions or a weekend family dinner, giving you restaurant-quality results from the comfort of your kitchen.

Why You’ll Love This Recipe

Imagine slicing into a perfectly seared flank steak to reveal a swirl of vibrant pesto, thinly layered prosciutto, and creamy parmesan. Not only is it a feast for your taste buds, but the visual appeal of this dish will also impress everyone at the table. It’s a surprisingly simple recipe to prepare, requiring only a few key ingredients and some straightforward steps.

Whether you’re a seasoned cook or trying something new, this recipe promises gourmet flavor without the fuss.

Ingredients for Sun-Dried Tomato Pesto Stuffed Flank Steak

Ingredient	Quantity
Flank steak (pounded thin)	1 1/2 pounds
Salt	To taste
Pepper	To taste
Prepared pesto	1/4 cup
Prosciutto (thinly sliced)	1/4 pound
Grated parmesan cheese	1/3 cup
Baby spinach leaves	1 cup
Olive oil	1-2 tablespoons

Step-by-Step Instructions

1. Prepare the Flank Steak

• Place the flank steak on a sturdy cutting board.
• Use a meat mallet to pound the steak to an even thickness, about 1/4 inch, ensuring it is thin enough to roll easily.
• Season both sides of the steak generously with salt and pepper.

2. Spread the Pesto

• Evenly spread the prepared pesto over the surface of the steak, making sure to cover the entire piece for maximum flavor.

3. Layer the Fillings

• Lay the thinly sliced prosciutto evenly over the pesto-covered steak.
• Sprinkle the grated parmesan cheese over the prosciutto.
• Arrange the baby spinach leaves on top, spreading them out to cover the surface.

4. Roll and Secure the Steak

• Starting from one of the short ends, carefully roll the steak tightly into a log.
• Use kitchen twine to tie the rolled steak at 1-2 inch intervals to secure it, ensuring it stays intact during cooking.

5. Sear the Steak

• Heat olive oil in a large skillet over medium-high heat.
• Once the oil is hot, add the rolled steak to the skillet.
• Sear on all sides until nicely browned, about 2-3 minutes per side.

6. Bake to Perfection

• Preheat your oven to 375°F (190°C).
• Transfer the seared steak to a baking dish and place it in the oven.
• Bake for 20-25 minutes, or until the internal temperature reaches 135°F for medium-rare, 145°F for medium, or your desired level of doneness.

7. Rest and Serve

• Remove the steak from the oven and let it rest for 5-10 minutes. This step allows the juices to redistribute, ensuring a moist and flavorful dish.
• Slice the steak into 1-inch pinwheels, exposing the beautiful layers of stuffing. Serve immediately.

Tips for Success

• Use Fresh Ingredients: High-quality pesto, fresh baby spinach, and freshly grated parmesan will elevate the flavor of this dish.
• Don’t Overstuff: Avoid adding too much filling to ensure the steak rolls easily and stays secure.
• Check Doneness: Use a meat thermometer to achieve your desired level of doneness without overcooking.

Serving Suggestions

1. Pair with a Side Salad: A crisp, refreshing side salad with balsamic vinaigrette pairs beautifully with the rich flavors of the stuffed flank steak.
2. Add a Starch: Serve with creamy mashed potatoes, herbed rice, or roasted vegetables for a complete meal.
3. Top with Sauce: A drizzle of balsamic glaze or a dollop of garlic butter enhances the dish’s flavor profile.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	320 kcal
Protein	32 g
Carbohydrates	3 g
Fat	21 g
Sodium	720 mg

FAQs About Sun-Dried Tomato Pesto Stuffed Flank Steak

1. Can I make this recipe ahead of time?

Yes, you can assemble the stuffed flank steak up to a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Sear and bake it just before serving.

2. What can I substitute for prosciutto?

Thinly sliced ham or turkey works well as a substitute if you prefer a milder flavor.

3. Can I use a different cut of meat?

Flank steak works best for this recipe, but you can also use skirt steak or butterflied chicken breast.

4. How do I ensure the steak stays rolled during cooking?

Tie the rolled steak securely with kitchen twine, spacing the ties evenly to hold the roll tightly together.

5. Can I freeze leftovers?

Yes, you can freeze cooked slices of stuffed flank steak in an airtight container for up to three months. Reheat gently in the oven or microwave.

6. Can I grill instead of bake?

Absolutely! After searing, transfer the steak to a preheated grill and cook over indirect heat until it reaches your desired doneness.

Final Thoughts

This Sun-Dried Tomato Pesto Stuffed Flank Steak is a culinary masterpiece that’s as stunning to look at as it is delicious to eat. It’s a perfect balance of flavors and textures, from the tender steak to the savory pesto and creamy parmesan. Whether you’re hosting a dinner party or treating your family to something special, this dish is sure to impress.

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