Italian Party Flank Steak

This flank steak recipe is one of our favorites for company and family get-togethers. A large flank steak is first butterflied, then marinated in an olive oil and vinegar marinade, then layered with prosciutto, basil, Parmesan, roasted red bell peppers, and parsley, then rolled up, tied, and roasted in the oven. To serve, the steak is cut into rounds.

Italian Party Flank Steak Recipe

  • Prep time: 2 hours, 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4.

Trader Joe's sells a jar of roasted red peppers that work well as a substitute for roasting your own. Recipe preparation time: marinade 2 hours, prep and cook 1 hour.

Ingredients

Marinade:

  • 1/4 cup olive oil
  • 1/4 cup red-wine vinegar
  • 2 coves of garlic, finely chopped
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon coarse black pepper

Flank steak:

  • 1 flank steak (3/4 in thick, about 1 1/4 lbs), butterflied
  • 2 red bell peppers
  • 3 tablespoons chopped parsley
  • 6 to 8 thin slices of prosciutto or other cured ham
  • 24 medium sized fresh basil leaves
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground pepper to taste
  • 1 bunch watercress for garnish
  • Kitchen string

Method

1 To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. Use a long, sharp knife to cut the meat in half, cutting from the side, and going almost all the way across, leaving 1-inch at the edge uncut (the hinge). The butterfly hinge should be in the same direction as the grain of the meat. Open the flaps of the steak. You can even out the middle if you want so that the center is not as thick.

2 Assemble the marinade and marinate the steak for 2 hours.

3 Broil halved peppers until skin is black, remove skin.

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4 Preheat oven to 350°F. Place steak opened on long piece of aluminum foil or wax paper, save marinade. Cover steak with red pepper, sprinkle 1 tbsp of parsley, cover with proscuitto slices, cover with basil leaves, sprinkle with Parmesan and the remaining parsley and pepper.

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5 Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 2-3 inch intervals with kitchen string. Place in shallow baking dish, pour marinade over top. Bake for 30 minutes, basting twice. Let rest 15 minutes before serving. Cut into 1/2-inch to 1-inch thick slices, garnish with watercress.

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This recipe has been floating around the Internet for years. We found it in a magazine maybe 15 or 20 years ago and have a photocopied clipping, but don't have the actual source. If you know in what publication this recipe was first published, and the date, please let us know in the comments, so we can properly give credit to the source.

4 Comments

  1. Andy

    I found this exact recipe in Parade Magazine (Boston Sunday Globe Supplement) about 15-20 years ago. I’ve made it several times always with raves. Don’t overdo the vinegar in the marinade, it make the meat a bit sour.

  2. Christie B

    This dish was definitely very very flavorful! My husband thought the flavors were a bit strong, I guess it depends on your taste… At first I thought the lack of salt was going to make it bland, believe me it did not, I think the vinegar added that touch of salt I need (I like my foods saltier than most). It was good though, and didn’t take a lot of work at all, just extra time while it marinates (I just let it marinade overnight). I have never been disappointed with any of the recipes from this site!

  3. Chelsea

    I’ve wanted to try this recipe all summer and finally did last night…. oh my god was it amazing!! I love flavorful dishes and this one was definitely that. I love what you chose to put in the stuffed center. If it’s alright with you, I’d like to post it on my blog with a link to your site of course. Hope that’s alright… it was too good not to recommend to my family and friends!

  4. Jat

    Made this and it went down a treat. was stuck for side dish, but served with roast potatoes with italian herb, steamed carrots and mushrooms.

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