Italian Stuffed Flank Steak

Print

Italian Stuffed Flank Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Flank Steal is stuffed with Fontina and Parmesan cheeses, chopped olives, prosciutto, parsley, thyme and garlic.   You can roast it in the over or cook it on your grill.  It makes great pinwheels.

  • Author: jimharveyzblog.com
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roast
  • Cuisine: Italian

Ingredients

• 1 cup course dry bread crumbs;

• ½ cup chopped flat-leaf parsley;

• ½ cup shredded Italian Fontina cheese (3 ounces);

• ¼ cup green olives, pitted and chopped (1 ½ ounces);

• ¼ cup freshly grated Parmesan cheese (3/4 ounce);

• 3 tablespoons good quality olive oil;

• 1 tablespoon plus 2 teaspoons finely chopped fresh thyme;

• One 2-pound flank steak;

• 5 ounces thinly sliced Boars Head brand prosciutto;

• 1 cup fresh basil leave;

• 2 teaspoons kosher salt;

• 2 teaspoons minced garlic;

• 1 teaspoon freshly ground black pepper.

Instructions

1. Get a hot fire going on the grill or preheat the oven to 350ᵒ.  Combine the bread crumbs, parsley, olives, Parmesan, 2 of the 3 tablespoons of the olive oil, and 1 tablespoon of the thyme, in a large bowl;

2. Butterfly the flank steak.  Using a sharp knife, place the roast fat side up, with short end toward you.  See video or have the butcher cut it. https://www.bing.com/videos/search?q=how+do+i+butterfly+a+flank+steak&view=detail&mid=412B9A36EC6E6ABE4FAA412B9A36EC6E6ABE4FAA&FORM=VIRE

3. Lay the butterflied flank steak flat on the work surface. Cover the cut side of the steak with the prosciutto slices, then top with a layer of basil leaves. Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.  There should be a string should be about an inch apart;

4. Combine the remaining 1 tablespoon of olive oil and the 2 teaspoons of thyme with the salt, garlic, and pepper in a small bowl.  Rub the mixture over the entire surface of the rolled flank steak;

5. For roasting in the oven, heat a large ovenproof skillet.  When hot, add the steak and brown on all sides, about 8 minutes.  Transfer the browned steak to a roasting pan until the internal temperature registers between 120ᵒ to 125ᵒ for medium rare.  Transfer the steak to a carving board, cover loosely with aluminum foil and let rest 10 minutes.

 

For grilling, turn off one side of the grill.  Grill the steak over high heat until browned on all sides.  This will take between 8 and 10 minutes.  Turn the steak four times to evenly brown the steak.  Move the steak off the direct heat and cook until the internal temperature registers between 120ᵒ to 125ᵒ for medium rare.

 

6. Remove the string and slice into ½ inch thick pinwheels.

 

Notes

The steak can be prepared a day ahead and kept refrigerated.  The steak should be removed from the refrigerator and brought to room temperature before cooking.

Nutrition

  • Serving Size: 4 ounces
  • Calories: 473
  • Sugar: 4
  • Sodium: 95
  • Fat: 8
  • Saturated Fat: 5
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 125
  • Fiber: 6
  • Protein: 10
  • Cholesterol: 250

Mangia!

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll to Top