Italian Stuffed Flank Steak
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
599 kcal
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Course
Main Course
Italian Stuffed Flank Steak
Description
This Italian Stuffed Flank Steak recipe begins by mincing fresh garlic, shallot, parsley, basil, and sage, then combining them with olive oil to create an herbaceous spread. The flank steak is butterflied and pounded to an even thinness, then spread with the herb mixture. Thin slices of prosciutto and provolone cheese are layered over the steak, leaving a border for rolling.
The steak is rolled tightly into a log, secured with kitchen twine soaked in water to prevent burning during cooking. Once tied into a loaf, the roll is sliced into 1-inch pinwheels, which are seasoned, skewered, and prepared for cooking. This method infuses the steak with layers of flavor from the fresh herbs, salty prosciutto, and creamy cheese. The rolling and slicing creates attractive individual portions that showcase the stuffing spiral.
The combination of tender flank steak, cured ham, and melted cheese offers a well-balanced texture and a savory, aromatic taste profile. This preparation works well for serving as an elegant main dish, suitable for slicing and plating individually.
The recipe is adapted from Kathrynannew, suggesting care in preparation and presentation to achieve the desired shape and flavor balance.
Ingredients
- 3 - 4 cloves garlic minced or pressed through garlic press
- 1 shallot minced, small
- 2 Tbsp parsley finely minced, fresh
- 1 tsp sage finely minced, leaves
- 1 tsp basil minced
- 2 Tbsp olive oil
- 2 - 2 1/2 pounds flank steak
- 4 ounces prosciutto thinly sliced
- 4 ounces provolone cheese thinly sliced
- Toothpicks soaked water for 10 minutes
- salt to taste
- black 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!
Notes
- Use soaked kitchen twine to tie the steak roll to prevent burning during cooking.
- Butterfly and pound the flank steak evenly for uniform rolling and cooking.
- Allow pinwheels to rest slightly before serving to help cheese set.
- Adapted recipe suggests careful ingredient arrangement to maintain the roll's shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 2g | 1% |
| Protein | 59g | 118% |
| Fat | 37g | 57% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 174mg | 58% |
| Sodium | 558mg | 23% |
| Potassium | 909mg | 19% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 272mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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