Rolled Stuffed Flank Steak

Butterflying a flank steak can be a bit tricky. If your grocery store has a butcher, you can ask the butcher to butterfly it for you.

Trader Joe's sells a jar of roasted red peppers that work well as a substitute for roasting your own.

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Marinating time: 2 hours
  • Yield: Serves 4 to 6

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

Special equipment:

  • Kitchen String

Method

1 Butterfly the steak: To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. (The short edge of the steak is facing you.) Place your hand on top of the meat. Using a long, sharp knife, make a long, horizontal cut on the long side of the steak, cutting the meat in half, 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. (Choose the longest straightest side of the steak as the hinge side, and the roundest most curved side as the side to start the cut.)

knife positioned in the same direction of the grain of the meat of flank steak butterflied flank steak spread open

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. Make sure to coat the inside of the butterflied flank steak with the marinade as well.

flank steak in glass bowl with marinade

3 Roast the bell peppers: Cut bell peppers in half and remove the stems and seed pods. Rub the outside of the bell pepper halves with olive oil and place on a lined baking sheet, cut side down, under a broiler. Broil the halved red bell peppers until peel is black. Remove from the oven, place in a bowl and cover with a plate. After about 5 minutes, remove and discard the blackened peel.

4 Layer steak with red bell pepper, parsley, prosciutto, basil, Parmesan: Preheat oven to 350°F. Remove steak from marinade, reserve the marinade. Layer the steak with prosciutto slices, roasted red bell pepper, parsley, and basil leaves, leaving at least an inch bare at the ends. Sprinkle with Parmesan and pepper.

flank steak layered with prosciutto bell peppers basil for stuffing rolled flank steak

5 Roll up the steak: Starting with one of the long ends, roll meat up 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 and spread any remaining marinade over the top.

6 Bake: Bake at 350°F for 30 minutes. Let rest 15 minutes before serving. Cut into 1/2-inch to 1-inch thick slices, garnish with watercress or baby arugula.

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Comments

  • Mindy

    This is a show-stopper! Elegant in presentation, easy to make, and delicious. We served it at a dinner party along with roasted rainbow baby carrots and fingerling potatoes.

    xxxxxyyyyy

  • Pia

    Do you marinate this flank steak in the fridge or in room temperature?

    • Elise Bauer

      Hi Pia, that is a very good question! If only marinating for two hours, and the indoor temperature of your house is 72F or less, then I would marinate it at room temp, given that you are likely starting with a very cold steak and it’s a good idea to get it closer to room temp before cooking it so that it cooks evenly. Otherwise, chill it, and bring it out of the fridge an hour before you plan to cook it.

  • Stephanie Brown

    Our family has been making this for years, cut the recipe out of some newspaper decades ago. Switched out the Parmesan for thinly sliced mozzarella and it’s delicious. The only issue I’ve ever had is keeping it hot, anyone else have that problem? After 15 minutes resting it seems to cool off a lot.

  • Dan Keefe, Montclair, New Jersey

    Yes, I found it in Parade Magazine in the Chicago Tribune edition back in the 1990s; I also marinade overnight

  • 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!

    xxxxxyyyyy

  • 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.

    xxxxxyyyyy

  • 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.

  • 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!