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Stuffed Flank Steak
Stuffed Flank Steak
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
175 minutes
Elegant stuffed flank steak with prosciutto, basil, Parmesan, and roasted peppers.
Ingredients:
  • Marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves of garlic, finely chopped
  • 2 Tbsp chopped fresh parsley
  • 1/4 teaspoon coarse black pepper
  • Flank steak:
  • 1 flank steak (3/4 in thick, about 1 1/4 pounds), butterflied
  • 2 red bell peppers
  • 3 Tbsp chopped parsley
  • 6 to 8 thin slices of prosciutto or other cured ham
  • 24 medium sized fresh basil leaves
  • 2 Tbsp grated Parmesan cheese
  • Freshly ground pepper to taste
  • 1 bunch watercress or baby arugula for garnish
Instructions:
  • To butterfly the steak, place it on a cutting board with the short edge facing you. Use a sharp knife to slice the steak horizontally in half, making sure to leave a 1-inch hinge uncut. Open the steak like a book to create an even thickness throughout.
  • Prepare the marinade by mixing olive oil, red wine vinegar, minced garlic, fresh parsley, and ground black pepper in a spacious bowl.
  • Cover the flank steak thoroughly with the marinade inside and out. Allow it to marinate for 2 hours. If it's hot out, refrigerate for 1 hour and then let it rest at room temperature for the final hour.
  • Preheat the broiler by setting it to high heat.
  • Prepare roasted bell peppers: Halve the bell peppers and scoop out the seeds. Coat the bell pepper halves with olive oil and arrange them on a baking sheet, skin side up. Broil until the skins are charred. Transfer to a bowl, cover with a plate, and let sit for 5 minutes. Peel off the charred skin before using.
  • Create a delicious steak filling: Preheat the oven to 350°F. Take the steak out of the marinade, keeping the extra marinade aside. Arrange the steak, prosciutto slices, roasted red bell pepper, parsley, and basil leaves in layers, ensuring there is a one-inch margin at the ends. Top with Parmesan cheese and black pepper.
  • Roll the steak tightly from one of the long ends like a jelly roll, making sure the grain of the steak runs along the length of the roll. Secure with kitchen string at 2- to 3-inch intervals and place in a shallow baking dish. Spread any leftover marinade on top.
  • Bake at 350°F for 30 minutes until internal temperature reaches 130°F to 135°F for medium-rare. Tent with foil and rest for 15 minutes. Slice into 1/2-inch to 1-inch-thick pieces. Serve on a platter with watercress or baby arugula garnish. Enjoy! Feel free to leave a review below!

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