Italian Stuffed Flank Steak

Italian Stuffed Flank Steak is a beautifully rolled and roasted beef dish that’s bursting with classic Mediterranean flavors. Thin, tender flank steak is filled with savory ingredients like prosciutto, cheese, and herbs, then rolled, tied, and cooked to juicy perfection. When sliced, it reveals a gorgeous spiral of layers—making it both a flavorful and visually stunning main course.

Why You’ll Love This Recipe

• Impressive yet simple to prepare
• Packed with robust Italian flavors
• Customizable with different fillings
• Ideal for dinners, holidays, or entertaining
• Slices into elegant pinwheels for presentation

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak (about 1.5 to 2 pounds)
• Olive oil
• Balsamic vinegar
• Garlic, minced
• Fresh parsley
• Salt and pepper

Filling Options:

• Prosciutto or mortadella
• Provolone, mozzarella, or Parmesan cheese
• Roasted red peppers or sautéed spinach
• Optional: pesto, fresh basil, or breadcrumbs

Directions

this recipe

1. Prepare the steak: Butterfly the flank steak by slicing it horizontally, then open it flat like a book. Pound it evenly to about ½ inch thick.
2. Marinate: In a bowl, mix olive oil, balsamic vinegar, garlic, salt, and pepper. Coat the steak with this mixture and marinate for 1–2 hours.
3. Assemble: Lay the steak flat. Layer with prosciutto, cheese, peppers or spinach, and any herbs or pesto.
4. Roll and secure: Roll the steak tightly into a log. Secure with butcher’s twine at 2-inch intervals.
5. Cook:
   • Oven: Sear in an oven-safe pan, then roast at 350°F for 30–40 minutes until the internal temperature reaches 130–135°F for medium-rare.
   • Grill: Sear over high heat, then finish over indirect heat until done.
6. Rest and slice: Let the steak rest for 10 minutes before slicing into pinwheels.

Servings and Timing

• Servings: 4–6
• Prep Time: 20–30 minutes (plus marinade time)
• Cook Time: 30–40 minutes
• Total Time: ~1 hour (plus marinating)

Variations

• Vegetarian: Skip the meat filling and use spinach, mushrooms, and cheese
• Pesto Twist: Add a layer of walnut or basil pesto for richness
• Cheesy Braciole: Add breadcrumbs, garlic, and herbs for a braciole-style filling
• Herb-Forward: Use fresh basil, oregano, and parsley for an aromatic flavor boost

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days
• Reheat: Gently warm in the oven at 300°F or in a covered skillet
• Freeze: Wrap the uncooked roll tightly and freeze for up to 2 months. Thaw before cooking

FAQs

Do I need to butterfly the steak myself?

You can do it with a sharp knife, or ask your butcher to butterfly it for you.

How do I keep the roll from unraveling?

Use butcher’s twine or toothpicks to secure it tightly during cooking.

What’s the best internal temperature?

Cook to 130–135°F for medium-rare or up to 145°F for medium.

Can I grill this?

Yes! Sear over direct heat, then cook over indirect heat with the lid closed.

What fillings work best?

Classic choices include prosciutto, provolone, roasted red peppers, and fresh herbs.

Can I prepare it in advance?

Yes, you can roll and refrigerate the steak up to a day ahead before cooking.

Is flank steak the same as skirt steak?

They’re similar, but flank is leaner and wider. You can substitute skirt if needed.

What sides go well?

Try with roasted potatoes, polenta, grilled vegetables, or a light salad.

Can I slice it cold for sandwiches?

Absolutely—it’s delicious cold and makes fantastic sandwiches.

Can I use other cheeses?

Yes—mozzarella, fontina, or Pecorino all work well depending on your flavor preference.

Conclusion

Italian Stuffed Flank Steak is a flavorful and elegant dish that turns a humble cut of beef into a showstopping centerpiece. With customizable fillings and simple prep, it’s perfect for entertaining or adding flair to a family dinner. Whether grilled or roasted, it’s sure to impress and satisfy every time.

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