Preparation

• Prep the meat by removing it from the refrigerator about 30 to 60 minutes before making. You can pound it out now between two pieces of parchment paper.
• Preheat the oven to 425 degrees. Combine the dry rub mix ingredients and rub them on both sides of the flank steak. Place 3 pieces of cooking twine under the steak and set aside.
• Prepare the stuffing mix by combining all the stuffing ingredients in a bowl and mix well.
• Add the stuffing mix to the flank steak in the middle, leaving about an inch from the edges. Roll the steak like a taco with the grain, touching the ends on top and securing it all with the twine.
• Brush the cast iron pan with 1 tablespoon of olive oil and then place the rolled steak in the pan. Drizzle on another tablespoon of olive oil and then place in the oven for 25 minutes.
• While the flank steak cooks, toss the asparagus with the last tablespoon of olive oil.
• When the time is up, remove the flank steak from the oven, add the asparagus and turn the oven to broil. Sprinkle a little extra salt on the asparagus and then put the pan back in the oven for 10 minutes.
• Remove it from the oven and check the doneness with a meat thermometer. The Italian Stuffed Flank Steak should be covered with foil and rested for 10 minutes. The temperature should continue to rise to between 137-140 degrees.
• Once the meat has rested, slice and serve it with the asparagus and any pan drippings.