Take steak night to the next level with this flavor-packed stuffed flank steak made with Lesley Elizabeth’s Sundried Tomato Seasoning & Pesto.
Stuffed Flank Steak with Sundried Tomato Pesto
Looking for a gourmet dinner idea that’s easy to prepare but full of flavor? This stuffed flank steak recipe features a bold, herbaceous filling made with Lesley Elizabeth’s Sundried Tomato Seasoning & Pesto, freshly grated Parmesan cheese, Extra Virgin Olive Oil (EVOO), and fresh herbs. Rolled and roasted to perfection, this recipe delivers a delicious twist on classic beef.
Ingredients (Serves 6):
- ½ jar Sundried Tomato Seasoning & Pesto
- ⅓ cup Extra Virgin Olive Oil
- ½ cup water
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- 1 tablespoon prepared horseradish
- 1 teaspoon freshly ground black pepper
- 24 ounces beef flank steak
- 2 teaspoons canola oil (for browning)
Instructions:
1. Prepare the Filling
In a bowl, prepare the Sundried Tomato Pesto according to the package directions, omitting the Parmesan. Let it stand for 15 minutes, then stir in the Parmesan cheese for a creamy, savory filling.
2. Butterfly and Flatten the Flank Steak
Using a sharp knife, cut the flank steak horizontally from one long side to about ½ inch from the other side. Open the steak like a book and cover with plastic wrap. Pound gently until the steak is about ¼ inch thick. Remove the plastic wrap and season with pepper.
3. Fill and Roll
Spread the sundried tomato pesto mixture evenly over the steak, leaving a ½-inch border on all sides. Roll up the steak tightly, jelly-roll style, starting from the long side. Tie the roll securely with kitchen twine.
4. Brown and Roast
Preheat the oven to 400°F. Line a shallow roasting pan with heavy-duty foil and coat with non-stick spray. In a large skillet, heat canola oil over medium heat and brown the stuffed steak on all sides. Transfer to the prepared pan and bake, uncovered, for 30–40 minutes or until internal temperature reaches your preferred doneness (145°F for medium-rare, 160°F for medium, 170°F for well-done).
5. Rest and Slice
Remove steak from the oven and let rest for 10–15 minutes. Remove kitchen string and slice into ½-inch rounds. Serve immediately with your favorite side dishes.
Why You’ll Love This Recipe:
- Sundried Tomato Seasoning & Pesto delivers rich, tangy, Mediterranean flavor with zero prep work.
- Elegant presentation that’s perfect for entertaining or date night.
- Easy to customize—add spinach, pine nuts, or mozzarella for extra flair.
Serving Suggestions:
- Serve with roasted vegetables or garlic mashed potatoes for a balanced meal.
- Pairs beautifully with a bold red wine like Cabernet Sauvignon or Syrah.
With Lesley Elizabeth’s infused cooking oils and gourmet seasoning blends, creating delicious meals is simple and satisfying. Browse our full recipe collection for more inspiration!