This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this spring or summer!
Grilled Italian Stuffed Flank Steak
This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this spring or summer!
Persons
3
Ingredients
- 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
Marinade
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, crushed
- 2 tablespoons chopped flat leaf parsley
- 1/4 teaspoon cracked black pepper
Instructions
- For the marinade: combine all ingredients and mix well. Set aside.
- 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.
- Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
- (Next day) Heat grill to medium heat.
- Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
- Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
- Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
- Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
- Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
- Remove twine and slice steak, crosswise, into ½-inch thick slices.
Notes
!OVEN BRAISED FLANK STEAK:
Preheat oven to 350°F. Prepare flank steak per directions through step 7. Combine 1/4 cup olive oil, balsamic vinegar, garlic cloves, parsley and black pepper in shallow baking dish. Bake 15 minutes; baste with juices and bake an additional 20 minutes. Let meat rest at least 10 minutes before slicing.
