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Grilled Italian Stuffed Flank Steak

Ingredients

  • Marinade
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped flat leaf parsley
  • 1/4 teaspoon cracked black pepper
  • 1 1/2 pounds flank steak
  • 2 – 12 ounce jars roasted red peppers
  • 3 tablespoons chopped flat leaf parsley
  • 10 thin slices prosciutto
  • 24 medium-sized basil leaves
  • 3 tablespoons grated Parmesan
  • 1/4 teaspoon coarsely ground black pepper

Prep Time:

20 minutes

Cook Time:

20 minutes

Serves:

6

Why Try? This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this summer!

Foodie Byte: When tying the steak, start at the outsides and work your way towards the middle.

View step-by-step photos at right to see how it all comes together.

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Preparation

  1. For the marinade: combine all ingredients and mix well. Set aside.
  2. Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.” Do not cut all the way through.
  3. Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
  4. (Next day) Heat grill to medium heat.
  5. Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
  6. Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
  7. Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
  8. Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
  9. Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
  10. Remove twine and slice steak, crosswise, into ½-inch thick slices.
  11. OVEN BRAISED FLANK STEAK:
  12. Preheat oven to 350°F.
  13. Prepare flank steak per directions through step 7.
  14. Combine 1/4 cup olive oil, balsamic vinegar, garlic cloves, parsley and black pepper in shallow baking dish.
  15. Bake 15 minutes; baste with juices and bake an additional 20 minutes.
  16. Let meat rest at least 10 minutes before slicing.