Begin by removing the flank steak from the refrigerator 30 to 60 minutes before cooking to bring it to room temperature. Using a meat tenderizer and parchment paper, gently flatten the steak to about ½ inch thickness.

In a small bowl, blend together the dried oregano, coarse sea salt, dried basil, dried rosemary, dried thyme, garlic powder, and fresh cracked pepper. Generously rub this mixture on both sides of the flank steak.

In a mixing bowl, combine grated garlic, diced red pepper, diced sun-dried tomatoes, fresh basil, fresh spinach, egg yolk, and plain bread crumbs. Stir until well distributed.

Spoon the prepared stuffing mixture onto the flank steak, spreading it evenly while leaving about an inch of space at the edges. Gently roll the steak tightly along the grain, like a taco.

Preheat your oven to 425°F. In a cast iron pan, heat 1 tablespoon of olive oil over medium-high heat. Once hot, place the rolled flank steak inside the pan, adding a drizzle of olive oil over the top. Bake for 25 minutes.

While the steak is baking, prepare the asparagus by tossing it with olive oil. After 25 minutes, carefully add the asparagus to the pan with the steak and switch the oven to broil for an additional 10 minutes.

To ensure the steak is cooked to perfection, use a meat thermometer to check the internal temperature. Aim for 130°F for medium doneness.

Once cooked, remove the steak from the oven and let it rest under foil for about 10 minutes. After resting, slice the steak and serve it alongside the roasted asparagus.