Italian Stuffed Flank Steak
Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese… flavorful steak medallions that are tasty as they are good looking!
Where’s the beef? I’ve been all about posting the chicken recipes here lately, so I though it was time for some red meat! This Italian stuffed flank steak may look fancy, but it’s not all that difficult to make. Actually it’s kind of fun! Plus, as a bonus, you’ll look like a rockstar to whomever you serve these to!!
Looking for a fancy schmancy meal to serve up for a dinner party? Or maybe your boss is coming over for dinner? Or you know what, maybe you just want to treat yourself to a fancy looking meal… you deserve it! 🙂 Look no further than this steak recipe. It’s a great twist on a regular grilled steak.
It may look complicated, but trust me, it’s not 🙂 It uses flank steak, which I’ve used before in my Asian Beef with Snap Peas, and my Mongolian Beef… I love it for it’s versitality and good price tag.
You’ll make this steak go a little further by butterflying it open and pounding it thin. While the steak is resting on your cutting board, take your knife and slice it horizontally across the steak, so you end up with 2 halves of the steak.
Now you’re going to need some wax paper and either a hammer or a meat tenderizer tool. I don’t have a fancy tool like that, so my husband let me borrow this… it got the job done lol.
Place wax paper on top of your cutting board, put your steak on top of that, then add another layer of wax paper on top of the steak. Get to work pounding it pretty thin. You can pound it as thin as you’d like, but keep in mind that you’ll need to roll it up.
Combine your minced garlic, shallots, parsley, sage, basil and olive oil in a small bowl. After the steak is thin, spread an even layer of the garlic mixture.
Then lay the prosciutto slices on top of that, followed by the slices of provolone cheese.
Now comes the fun part! Start with the end of the steak closest to you and roll it up towards the top into a tight log, and place the seam side down on the cutting board. Grab some kitchen twine and tie up the steak in one inch intervals until your steak looks something like this…
Take your knife (make sure it’s sharp!) and slice in between the twine so the steaks are little pinwheels. Take a toothpick and skewer the pinwheel so it’s secure.
I’m not one for eating raw meat… but seriously… that looks super yummy!!!
If it was warmer, I’d probably send these outside with my husband to be grilled to perfection, but since it’s winter in Ohio, there’s noooooo way we’re grilling. So instead, I seared them in my cast iron pan, and then slid the pan into the oven to finish cooking. It worked really well!!
Now these babies don’t really need any sauce, they’re flavorful enough as is… but I felt like being a little decadent and drizzled some balsamic glaze over the top. It’s the same glaze I used in my Chicken Caprese, and seriously… wow you guys… it’s heaven in a bottle!!
But if you’d rather go for something else, your favorite steak sauce could also be used 🙂
I’m telling you… these wow’ed my family! Even my kids scarfed these down… it’s not every day I can get my picky 5 year old to eat steak, so I was pretty excited 🙂
Recipe adapted from Kathrynannew
- 3 - 4 cloves garlic minced or pressed through garlic press
- 1 small shallot minced
- 2 Tbsp fresh parsley finely minced
- 1 tsp sage leaves finely minced
- 1 tsp basil minced
- 2 Tbsp olive oil
- 2 - 2 1/2 pounds flank steak
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone cheese
- toothpicks soaked water for 10 minutes
- Salt and pepper to taste
Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl.
Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles. Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.
Lay prosciutto evenly over steak, leaving 1-inch border along top edge.
Cover prosciutto with even layer of cheese, leaving 1-inch border along top edge.
Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down.
Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center, place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.
Using a sharp knife, slice roll between pieces of twine into 1-inch-thick pinwheels. Season pinwheels lightly with salt and black pepper.
Skewer each pinwheel with a toothpick.
Preheat oven to 350.
Heat a cast iron skillet over medium high heat. Place pinwheels in pan and brown for 3 minutes or so. Flip over and brown on the other side for 2 minutes.
Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.
Remove from oven, tent with aluminum foil and let rest for 5 minutes.
Remove twine and toothpicks and enjoy!