Remove the flank steak from the refrigerator about 30 minutes before cooking to allow it to reach room temperature, ensuring even cooking throughout.

Meanwhile, place the steak between two sheets of parchment paper and use a meat mallet to pound it to a thickness of about 1/3 to 1/2 inch.

Preheat your oven to 425°F (220°C) while you prepare the seasoning and stuffing.

In a small bowl, mix together the garlic powder, garlic salt, coarse sea salt, fresh cracked pepper, dried oregano, dried basil, dried rosemary, and dried thyme.

Generously season both sides of the flank steak with this flavorful dry rub.

In another mixing bowl, combine the grated garlic, diced red pepper, sun-dried tomatoes, chopped fresh basil, fresh spinach, egg yolk, plain bread crumbs, and shredded mozzarella.

Spread the stuffing mixture evenly across the flank steak, leaving about an inch of space from the edges.

Begin from one end and tightly roll the steak with the grain, forming a neat cylinder.

Secure it with cooking twine or kitchen string at several points.

Heat 3 tablespoons of extra virgin olive oil in a cast iron skillet over medium-high heat.

Carefully place the rolled steak in the pan and drizzle any remaining oil on top.

Sear the steak for about 3-4 minutes on each side.

Transfer the skillet with the seared steak into the preheated oven.

Roast for approximately 25 minutes until the steak reaches a medium doneness.

Check the internal temperature aiming for 137°F to 140°F.

Once cooked, remove the stuffed steak from the oven and allow it to rest for about 10 minutes.

Slice the steak into rounds and serve with roasted asparagus.