Recipe details
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Veggies Stuffed Steak
1h 15min
6 servings
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This delicious and impressive steak dish features a juicy, tender flank steak stuffed with a colorful array of sautéed vegetables. The steak is butterflied, filled with the veggie mixture, and then rolled and tied before being roasted to perfection. The result is a flavorful, nutrient-packed meal that's sure to impress your family and friends. Serve this stuffed steak with your favorite side dishes for a complete and satisfying dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content
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Ingredients
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Steps
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Prepare the steak
Butterfly the flank steak by slicing it horizontally, stopping about 1/2 inch from the opposite edge. Open the steak like a book and pound it to an even thickness using a meat mallet. Season the steak with salt and black pepper on both sides.
Prepare the vegetables
Cut the red and yellow bell peppers into thin strips. Slice the zucchini into half-moons. Julienne the carrots. Roughly chop the spinach. Mince the garlic cloves.
Sauté the vegetables
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the bell peppers, zucchini, and carrots. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. Add the chopped spinach and cook until wilted, about 1-2 minutes. Season with salt and black pepper to taste.
Stuff the steak
Spread the sautéed vegetable mixture evenly over the butterflied flank steak, leaving a 1-inch border on all sides.
Roll and tie the steak
Starting from one of the long sides, roll the steak tightly, enclosing the vegetable filling. Tie the rolled steak securely with butcher's twine at 1-inch intervals.
Roast the stuffed steak
Preheat the oven to 400°F (200°C). Place the tied steak on a baking sheet and roast for 30-35 minutes for medium-rare, or longer if desired.
Rest and slice the steak
Remove the steak from the oven and let it rest for 10 minutes. Remove the butcher's twine and slice the steak into 1-inch thick rounds.
Serve
Arrange the sliced stuffed steak on a serving platter. Serve hot with your favorite side dishes.
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