Step 1: Prepare the Flank Steak

Start by preheating your oven to 400°F (200°C). Lay the flank steak on a large cutting board and, using a sharp knife, carefully slice the steak horizontally to create a pocket, being careful not to cut all the way through. You want to create enough space for the stuffing, but not so much that the steak falls apart. Once the pocket is made, season both sides of the steak generously with salt and pepper.

Step 2: Make the Stuffing

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until softened. Then, add the spinach and cook for another 2-3 minutes until wilted. If you’re using sun-dried tomatoes, add them in at this stage. Remove from heat and let the mixture cool slightly.

In a bowl, combine the ricotta cheese, Parmesan, breadcrumbs, and the sautéed spinach mixture. Stir well to combine, ensuring that the stuffing is well-mixed. Season with dried oregano, basil, salt, and pepper. Taste the mixture and adjust the seasoning as needed.

Step 3: Stuff the Flank Steak

Take the stuffing mixture and spoon it into the pocket of the flank steak. Use a spoon to spread the filling evenly, making sure it fills the entire cavity. Once the steak is stuffed, fold the steak back over and, using kitchen twine, tie the steak together to secure the stuffing. You can also use toothpicks if you prefer.

Step 4: Sear the Steak

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the stuffed flank steak to the skillet. Sear the steak on all sides, about 3-4 minutes per side, until it’s nicely browned. This helps to lock in the juices and gives the steak a flavorful crust.

Step 5: Roast the Steak

Once the steak is seared, transfer the skillet to the preheated oven. Roast the steak for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. If you prefer your steak more done, you can continue to cook it to your desired level of doneness.

Step 6: Rest the Steak

Remove the stuffed flank steak from the oven and let it rest for about 10 minutes before slicing. This resting period ensures the juices redistribute, keeping the meat moist and tender.

Step 7: Serve

After resting, carefully slice the steak into 1-inch thick slices, exposing the beautiful stuffing inside. Garnish with fresh herbs, such as parsley or thyme, if desired. Serve the steak with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.