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Home / Main Dishes / Beef

Italian Stuffed Flank Steak

4.60
/5
35 minutes minutes
155 Comments
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By: The Chunky Chefpublished: 05/20/2018

This post may contain affiliate links. Please read my disclosure policy.

Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese… flavorful steak pinwheels that are every bit tasty as they are fancy-looking!

If you’re ready for a gourmet steak meal with a twist, this is the flank steak recipe for you!

Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese

 

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 stuffed flank steak recipe.  It’s a great twist on a regular grilled steak.

It may look incredibly complicated, but trust me, it’s not!  It uses flank steak, which I’ve used before in my garlic beef stir fry, and my slow cooker Mongolian beef… I love it for it’s versitality and relatively good price tag.

HOW TO MAKE STUFFED FLANK STEAK

This is one of those total fake-out meals, because it looks super impressive… yet is actually fairly easy to make!

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.

Butterflied flank steak on cutting board

Now you’re going to need some wax paper and either a small heavy skillet, rolling pin, or a meat tenderizer tool.  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, so don’t make it so thin that there are holes.

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 over the surface.

Butterflied flank steak with garlic herb mixture

Then lay the prosciutto slices on top of that, followed by the slices of provolone cheese.

Butterflied flank steak with layers of prosciutto ham

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.

Italian flank steak rolled up in log

Grab some kitchen twine and tie up the steak in one to one and a half inch intervals all down the log.  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.

Steak medallions rolled up on cutting board

 

In the summer I send these outside with my husband to be grilled to perfection, but when it’s raining or off-season, I sear them in my cast iron pan, and slide the pan into the oven to finish cooking.  It works really well!!

Stuffed flank steak pinwheels in cast iron pan

HOW LONG DO YOU COOK STUFFED FLANK STEAK

You may have seen a few stuffed flank steak recipes where the entire “log” is cooked, then it’s sliced right before eating.  That type of recipe will cook longer, about 30-40 minutes in a 350 degree oven.  Since this recipe calls for slicing the meat into pinwheels BEFORE cooking, the cook time is shorter, about 13-15 minutes, or until your steak reaches your desired temperature.

HOW DO I KNOW IF MY STEAK IS COOKED TO THE DESIRED TEMPERATURE

It’s hard to judge this type of steak recipe by feel as it cooks, so a meat thermometer will really be your best bet.  They’re pretty inexpensive these days, and are crucial to making sure your steak is perfectly cooked.  Since all meat continues to cook after you remove it from the oven or grill, you’ll want to pull your stuffed flank steak at the following temperatures, and let it rest 5-10 minutes (tented with aluminum foil), which will bring it up to the perfect temperature.

Rare: 120 F degrees (will come up to 125 F degrees)

Medium Rare: 130 F degrees (will come up to 135 F degrees)

Medium: 140 F degrees (will come up to 145 F degrees)

Medium Well: 145 F degrees (will come up to 150 F degrees)

Well Done: 155 F degrees (will come up to 160 F degrees)

Cooked Italian stuffed flank steak on white plate with parsley

I’m telling you… these wow’ed my family!  Even my kids scarfed these down… for real!

These flank steak pinwheels 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.

But if you’d rather go for something else, your favorite steak sauce could also be used.

Italian stuffed flank steak medallions on plate with drizzle of balsamic glaze

IS THIS FLANK STEAK RECIPE HEALTHY

I would say traditionally, no.  Even though flank steak is a lean cut of meat, it’s still red meat, and it’s stuffed with cheese and salty ham.  However, if you’re following a low-carb or keto way of eating, it’s a fabulous healthy recipe!  At only 2 grams of carbs per serving (without the optional balsamic glaze), you can enjoy without the guilt.  It’s also a great source of protein and fat, as well as giving you over 22% of your daily iron!

Recipe originally posted in 2015, and has been updated in 2018.

HELPFUL TOOLS

  • Cast Iron Skillet – crucial for the BEST sear!
  • Meat Thermometer – I have this thermometer and love it, but I love my new tool too…
  • In-Oven Meat Thermometer – the probe stays in the meat while it’s in the oven, so you don’t need to keep opening the oven or grill to check the temperature over and over!
  • Meat Mallet – my all-time favorite tool for pounding steak or chicken… I love the wide surface!

Want to try this Stuffed Flank Steak?

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Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese.  Perfect on the stove/oven, or on the grill, these are the ultimate Italian steak pinwheels! #steak #flanksteak #stuffed #pinwheels #grilled #baked #Italian #steakpinwheels #steakmedallions

Italian Stuffed Flank Steak

4.60 from 44 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Calories: 599
Servings: 4 servings
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Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese... flavorful steak medallions that are tasty as they are good looking!

Ingredients

  • 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

Instructions

  • 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!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

Recipe adapted from Kathrynannew

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Calories: 599 | Carbohydrates: 2g | Protein: 59g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 174mg | Sodium: 558mg | Potassium: 909mg | Sugar: 0g | Fiber: 0g | Vitamin A: 8.2% | Vitamin C: 4.5% | Calcium: 27.2% | Iron: 22.2%

I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only.  This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.

 

 

 

Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese.  Perfect on the stove/oven, or on the grill, these are the ultimate Italian steak pinwheels! #steak #flanksteak #stuffed #pinwheels #grilled #baked #Italian #steakpinwheels #steakmedallions

Impress anyone with this easy flank steak that's rolled with garlic, herbs, prosciutto ham and provolone cheese.  Perfect on the stove/oven, or on the grill, these are the ultimate Italian steak pinwheels! #steak #flanksteak #stuffed #pinwheels #grilled #baked #Italian #steakpinwheels #steakmedallions

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.60 from 44 votes (13 ratings without comment)

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Recipe Rating




  1. Lisa says

    Posted on 2/19 at 8:50 pm

    Are the measurements for the sage and basil for fresh or dried?
    Thank you!

    Reply
    • The Chunky Chef says

      Posted on 2/19 at 8:57 pm

      They’re fresh, as you wouldn’t need to mince dried sage or basil. Hope you enjoy the recipe! 🙂

      Reply
  2. Mott K says

    Posted on 1/9 at 4:06 pm

    Fabulous and fun to make.

    Reply
  3. Liz Savage says

    Posted on 10/24 at 10:50 am

    I wanted to make this for tonight. Would it be okay if I premade the rolls you think? Put them back in the fridge and seared them and baked them later?

    Reply
    • The Chunky Chef says

      Posted on 10/24 at 8:55 pm

      Yes, that should work just fine 🙂

      Reply
  4. Linda says

    Posted on 8/20 at 3:53 pm

    We recently had this on vacation and everyone wanted the recipe! I would not change a thing. Thank you. We did put 4 rolls on double skewers and it worked well.

    Reply
  5. Cindy says

    Posted on 7/23 at 6:55 pm

    Do you have a recommended wine pairing with this recipe?

    Reply
    • The Chunky Chef says

      Posted on 7/23 at 7:55 pm

      We don’t drink a lot of wine, but I would suggest a full bodied red for this recipe 🙂

      Reply
  6. Tim Hirsch says

    Posted on 6/24 at 6:56 pm

    So I sear the flat tops of the pinwheels and not the “log” part of the pinwheel? When you put it in the oven to cook do you lay it on a log side or also standing up on the flat top or bottom of the pinwheel? Thanks! Making Tuesday!

    Reply
    • The Chunky Chef says

      Posted on 6/28 at 8:36 pm

      Hi Tim 🙂 Yes, after you slice the log into pinwheels you sear the flat tops/bottoms of the pinwheels, not the sides. And keep them on the flat sides while it’s in the oven.

      Reply
  7. Dagmar says

    Posted on 3/2 at 11:00 am

    Made for supper last night and loved it, especially with the balsamic glaze.

    Reply
  8. Carolann says

    Posted on 2/11 at 3:41 pm

    Hi again Amanda thank you for this great recipe I’ll make it and let you know how it turned out carol

    Reply
  9. Theia Ross says

    Posted on 8/11 at 7:09 pm

    Loved the stuffed flank steak!!! Thank you fir your assistance.

    Reply
  10. TJ says

    Posted on 8/11 at 7:08 pm

    This was incredible!! Thank you for your help!!!

    Reply
    • Greg says

      Posted on 1/16 at 3:49 pm

      Do you sear the tops and bottoms of the pinwheels or the sides?

      Reply
      • The Chunky Chef says

        Posted on 1/16 at 4:23 pm

        I sear the tops and bottoms 🙂

        Reply
  11. Julia Clare says

    Posted on 4/26 at 8:47 am

    Grilled at a high temp for about 2 minutes on each side, rolling them along the tied sides (so 8 minutes). Then lowered the heat to approximate 350 degrees and left them on for another 5 minutes. Perfectly medium rare after a rest. Served with roasted potatoes (air fryer) and steamed snap peas.

    Reply
  12. Angela says

    Posted on 4/21 at 8:27 pm

    What do you serve with these wheels of deliciousness?

    Reply
    • Amanda says

      Posted on 4/21 at 8:54 pm

      We love serving them with Roasted Brussels Sprouts, Homemade Caesar Salad, and Smashed Potatoes 🙂

      Reply
  13. Renee C says

    Posted on 2/15 at 10:26 am

    I’m going to make this tonight. However I’d really like to leave it as one log and cook it whole. How long would you cook this in the oven and would you seer it prior to going in the oven?

    Reply
    • Amanda says

      Posted on 2/15 at 1:55 pm

      I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how long it would take to cook. I would sear it first though. If you try it, I’d love to know how it turns out!

      Reply
    • Marisa says

      Posted on 4/4 at 10:15 pm

      Renee did you try it as a full log? I’m thinking about doing this for Easter and then serving thinner slices. Thank you!

      Reply
  14. Nancy Bromley says

    Posted on 11/26 at 9:17 pm

    Loved it!!! Thank you so much for the recipe.

    Reply
  15. B Guzzo says

    Posted on 5/17 at 4:41 pm

    when you sear in the cast iron pan – do you sear the flat top and bottom or the “round” edge?  or both?

    Reply
    • The Chunky Chef says

      Posted on 5/17 at 9:10 pm

      I usually sear the flat top, so the cheese gets a little browned, but it’s totally up to you 🙂

      Reply
  16. Jean says

    Posted on 3/1 at 3:31 pm

    Can I roll this and tie it as a whole then put it on a rotisserie spiigot?

    Reply
    • The Chunky Chef says

      Posted on 3/1 at 7:14 pm

      I’ve not tested it, but I think that would work 🙂

      Reply
  17. Robert Fried says

    Posted on 1/24 at 1:23 pm

    Your recipe is great…and so simple…and looks beautiful!!
    Have am friend coming to dinner early February….im making it then. Can’t wait ! Thank you. I love your recipes!

    Robert Fried robertfried001@aol.com

    Reply
  18. Donivan says

    Posted on 12/23 at 8:15 pm

    I wanted a rolled steak recipe when I saw this. I am using filet instead of flank but assume will work the same way. I can’t wait to make this for my wife for our special occasion!  Someone I spoke to about the recipe mentioned bread crumbs in the mixture? Any ideas if this worth it? Thanks! 

    Reply
    • The Chunky Chef says

      Posted on 12/24 at 9:00 pm

      I hope you and your wife love it! I’ve never tested this recipe with any breadcrumbs, so I can’t say for certain how it would work out.

      Reply
  19. Mary Provost says

    Posted on 12/17 at 7:00 am

    Hello,
    Planning on making this for a friend. Is it possible to sear in morning and finish cooking later in the day?

    Reply
    • The Chunky Chef says

      Posted on 12/19 at 8:40 pm

      The USDA does not recommend this with meats, as it allows harmful bacteria to survive and multiply too much. The searing part really only takes 5 minutes, which can be done while the oven is preheating. You can, however, assemble the steak rolls ahead of time 🙂

      Reply
  20. Harrison says

    Posted on 9/11 at 12:27 am

    Very noice

    Reply
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