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Stuffed Flank Steak

This Stuffed Flank Steak has so many layers of flavor, it's just incredible. The wine reduction sauce puts it over the top. And the presentation is gorgeous! This is a dish that will impress, but not break the bank (flank steak isn't expensive!).

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 8 people
Calories: 325 kcal
Course: Main Course
Cuisine: Argentinian

Ingredients

  • 1 1½ lb flank steak
  • 2 tablespoon red wine vinegar
  • 2 tablespoon smoked paprika
  • 3 tablespoon tomato paste divided
  • 3 garlic cloves minced
  • 4 tablespoon olive oil divided
  • 4 strips prosciutto thinly sliced
  • ½ cup fresh spinach washed, stems removed, and roughly chopped
  • 1 medium carrot peeled and grated
  • ½ cup yellow onion chopped
  • ½ cup roasted red bell pepper roughly chopped
  • ½ cup fresh basil roughly chopped
  • ¼ cup breadcrumbs Panko or regular, plain
  • ¼ cup Parmesan Cheese grated
  • 2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper
  • ½ cup dry white wine
  • ½ cup fortified wine Madiera or Marsala (sweet)
  • 1 cup beef stock
  • 1 tablespoon Worcestershire sauce 

Instructions

    Cup of Yum
  1. Butterfly the steak by slicing it horizontally, stopping about ¾ inch from the other side. Open up the steak and pound it with a meat mallet to an even thickness.
  2. Preheat oven to 350°F.
  3. In a small bowl, mix together the vinegar, paprika, 2 tablespoons tomato paste, garlic, and 1 tablespoon of olive oil. Stir to form a paste. Measure out 1 tablespoon of the paste and set aside.
  4. Smear the remaining paste on the open side of the steak.
  5. Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top leaving about ½-inch border along the edges.
  6. In a small bowl, combine the breadcrumbs, Parmesan cheese, thyme, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine and then sprinkle over the top of the filling on the steak.
  7. Roll the meat from the long end into a tight cylinder and tie every couple of inches with twine. Tuck in the ends of the rolled steak and then tie another strip of the twine lengthwise.
  8. Brush the meat all over with olive oil and then liberally sprinkle all over with salt and pepper.
  9. In a large oven-proof skillet, over medium-high heat, heat 2 tablespoons of olive oil. Add the meat and brown on all sides, about 5 minutes.
  10. Place the skillet in the oven for 15 to 20 minutes. (Or, transfer to a roasting pan)
  11. Remove the skillet (or pan) from the oven and then use tongs (or a metal spatula) to lift the meat and pour the white wine into the pan underneath the steak. (This will prevent sticking).
  12. Place back in the oven and roast until an instant-read thermometer inserted into the center registers 130 to 135°F, about another 15 to 20 minutes.
  13. Transfer to a carving board and tent loosely with aluminum foil to keep warm.
  14. Add the Madiera (or Marsala) wine to the skillet (or pan) over high heat, and simmer, stirring to scrape up any browned bits from the bottom of the pan.
  15. Whisk in the stock, Worcestershire sauce, and the remaining 1 tablespoon tomato paste and simmer, stirring often, until reduced by half, about 5 minutes.
  16. Strain the sauce through a fine-mesh sieve.
  17. Remove the strings from the meat and slice into ½-inch rounds.
  18. Transfer to individual plates and ladle some of the sauce over the stuffed steak rounds. Serve at once, with more sauce on the side.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel
  • The use of an instant-read digital meat thermometer ensures the correct doneness. You'll need to insert the thermometer in different areas of the steak. The thickest area should be around 130 to 135°F. The temperature will increase about another 5° as it rests while you make the sauce.
  • instant-read digital meat thermometer
  • You may not use 100% of all the filling ingredients. Keep unused portions for another use. 
  • Leftovers will keep covered in the fridge for up to 5 to 6 days. Reheat in a 350°F in a covered dish for about 15 to 20 minutes, or until heated through. 

Nutrition Information

Calories 325kcal (16%) Carbohydrates 8g (3%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.01g Cholesterol 5mg (2%) Sodium 364mg (15%) Potassium 266mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 2389IU (48%) Vitamin C 8mg (9%) Calcium 74mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 8g 3%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.01g 1%
Cholesterol 5mg 2%
Sodium 364mg 15%
Potassium 266mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 2389IU 48%
Vitamin C 8mg 9%
Calcium 74mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.