Rich Tender Italian Stuffed Flank Steak Dinner (Print Version)
Italian Stuffed Flank Steak: Tender beef rolled with savory herbs, cheese & breadcrumbs. A flavorful, comforting dinner your family will love!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 5 Servings
Difficulty: Intermediate
Cuisine: Italian
# Ingredients:
→ Main Event Components
01 -
1 ½-2 lbs flank steak, butterflied
02 -
4-6 slices prosciutto
03 -
4 oz provolone cheese, thinly sliced
→ Flavor Foundation
04 -
5 oz fresh spinach
05 -
3-4 cloves garlic, minced
06 -
1/2 cup plain breadcrumbs (or panko)
07 -
1 tsp dried oregano
08 -
1/2 tsp dried basil
09 -
Salt and freshly ground black pepper, to taste
→ Braising Liquid
10 -
1 tbsp olive oil
11 -
1/2 cup beef broth or red wine
12 -
1/2 cup tomato sauce or crushed tomatoes
→ Finishing Touches
13 -
Fresh parsley, chopped (for garnish)
14 -
Kitchen twine
# Instructions:
01 -
First things first, butterfly that flank steak! This is where I usually get a little nervous, but honestly, just go for it. Lay the steak flat, and with a sharp knife, carefully slice it horizontally almost all the way through, opening it up like a book. You want it about 1/2-inch thick. If it’s still too thick, cover it with plastic wrap and gently pound it a bit. This step makes all the difference for a good Italian Stuffed Flank Steak.
02 -
Now for the fun part: layering! Spread your breadcrumbs evenly over the butterflied steak, leaving a small border. Then layer the prosciutto, followed by the provolone, and finally the spinach, garlic, and herbs. Don't overstuff—I've done that, and it's a mess, believe me. You want enough filling to taste amazing but not so much that it's impossible to roll. This is where the magic of this Italian Stuffed Flank Steak really begins.
03 -
Carefully, from one of the shorter ends, roll the steak tightly. This part is a bit like wrapping a present, but for your stomach! Once rolled, secure it with kitchen twine in several places. I usually do about 4-5 ties to make sure that delicious filling stays put. Season the outside generously with salt and pepper. Don't skip this; proper seasoning is key to a flavorful Italian Stuffed Flank Steak.
04 -
Heat a large, oven-safe skillet over medium-high heat with a drizzle of olive oil. Once hot, carefully place the rolled flank steak in the skillet. Sear it on all sides until beautifully browned and a nice crust has formed. This step is crucial for developing deep, rich flavors. You can literally smell the deliciousness starting to happen. I always make sure to get a good sear; it's the foundation for a truly tasty Italian Stuffed Flank Steak.
05 -
Pour in your chosen braising liquid (broth, wine, or a mix) around the steak, adding your favorite tomato sauce or paste. Bring it to a gentle simmer, then pop the whole skillet into a preheated oven. Let it braise low and slow for about 60-90 minutes, or until the steak is fork-tender. This is where the magic truly happens, transforming that simple flank steak into something wonderfully soft and infused with all those Italian flavors. Honestly, the aroma filling my kitchen during this stage is the best part of making this Italian Stuffed Flank Steak.
06 -
Once cooked, remove the skillet from the oven and transfer the Italian Stuffed Flank Steak to a cutting board. Don't touch it yet! Cover it loosely with foil and let it rest for at least 10-15 minutes. Patience, my friend, patience. This allows the juices to redistribute, ensuring a tender, moist steak. Then, remove the twine and slice it into thick, beautiful rounds, showcasing all those lovely layers of filling. Drizzle with the pan juices, and serve!
# Notes:
01 -
Don't skip the butterflying! It makes all the difference for this Italian Stuffed Flank Steak.
02 -
Leftovers are fantastic cold for lunch, honestly. Just slice thin.
03 -
Ran out of prosciutto once, used cooked bacon bits. It was... surprisingly good, but not quite the same.
04 -
Serve with a simple green salad and crusty bread to sop up all those juices.
# Tools You'll Need:
01 -
Large oven-safe skillet
02 -
sharp knife
03 -
cutting board
04 -
kitchen twine
05 -
meat mallet (optional)
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 30 g
Total Carbohydrate: 18 g
Protein: 45 g