Sun Dried Tomato Pesto Stuffed Flank Steak

A juicy flank steak is filled with a tasty sun-dried tomato pesto in this recipe, making a main course that is perfect for a special dinner.

Ingredients:

• 1 flank steak about 1
• 5 pounds
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

In a food processor, combine sun-dried tomatoes, pine nuts, garlic, basil, Parmesan cheese, salt, and pepper

Pulse until a coarse paste forms

With the flank steak lying flat, spread the sun-dried tomato pesto mixture evenly over the surface

Roll up the flank steak tightly and secure with kitchen twine or toothpicks

Heat olive oil in an oven-safe skillet over medium-high heat

Sear the stuffed flank steak on all sides until browned, about 3-4 minutes per side

Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 135F 57C for medium-rare or to your desired doneness

Remove the stuffed flank steak from the oven and let it rest for 5-10 minutes before slicing

Slice the stuffed flank steak into rounds and serve warm

Enjoy!