Put a splendid twist on a classic entree with this amazing Stuffed Flank Steak recipe! Featuring juicy steak, cheese, prosciutto, and peppers, you’ll have a hard time finding someone who doesn’t absolutely love this incredible dish. Make these stuffed steak pinwheels and watch as they become part of your home’s regular meal rotation!
Stuffed Flank Steak
Ingredients you will need:
- 2 lbs. flank steak
- 3 oz. thinly-sliced prosciutto
- 6 slices provolone cheese
- 1/2 C. roasted peppers
- Rada Burger & Fry Seasoning (or season salt of your choice)
- Salt and pepper
- 2 C. beef stock
- 3/4 C. red wine
- 1/4 C. balsamic vinegar
- 3 t. beef base
- Bay leaf
Start by slicing your flank steak down the middle, making a long, thin piece.
Top with your prosciutto.
Top the prosciutto with slices of provolone cheese.
Add your roasted peppers on top of the provolone slices.
Carefully roll up the flank steak.
Tie up the flank steak with twine.
Cook the flank steak on a pan or grill.
Place the flank steak in a baking pan and bake at 425 degrees until nicely done.
In a saucepan, melt 2 sticks of butter and add some minced shallots.
Add beef stock, red wine, balsamic vinegar, beef base, bay leaf, and black pepper to the saucepan and let it reduce by half.
Allow the flank steak to rest for 10 to 15 minutes after it is done cooking. Slice into pieces.
Serve and enjoy!
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What is Flank Steak?
Flank steak is an typically inexpensive cut of meat from the abdominal muscles of the cow. Check out Wikipedia’s flank steak article for more info!
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Cheese and Meat Stuffed Flank Steak Video Recipe
Start Video Transcript
Hi there! Jess in the Rada Kitchen. Today I’m to show you how to make the perfect date night meal. We’re going to prepare a stuffed flank steak that we are going to fill with some prosciutto, peppers, and provolone cheese, and then top with a delicious sauce. Let’s go ahead and get our meat started!
So here I have some high quality flank steak. With my Rada Carver/Boner I’m going to cut this through and open it up. Here I have my fileted flank steak, pounded out to about ¼ inch thickness. Now I’m going to season the meat with salt, pepper, and Rada’s Burger & Fry Seasoning. I’ve mentioned this before, but I love this as a basic seasonal.
We’re now ready to stuff our flank steak. You’ll want to make sure your grain is going left to right. Here I have about 3 ounces of prosciutto, and you want to leave a tiny bit of space here. We’re going to cover the length of our meat and then add our provolone cheese. Just stagger that. Finally, our roasted red pepper. You can use any combination of toppings that you want.
Starting with the widest end, we’re just going to roll this up. We’re actually going to tie this up with some butcher string all the way to the end. Here I have liberally seasoned my meat. I’m going to take my butcher’s twine and tie off sections to keep my meat tied together. We’re looking for about 1 to 2 inch sections.
Here we’ve put our flank steak down on a hot pan over medium-high heat and we’re going to cook this on each side until it’s nice and crispy brown. Here you can see the nice crust that we’ve developed and I’m going to move it into our Rada Rectangular Baking dish and it’s going to go into our 425 degree oven.
Now we’re going to start our sauce. I’m going to score and mince a shallot. Melt 2 sticks butter and add the shallots. Now I’ll add 2 cups beef stock and ¾ cup red wine and ¼ cup balsamic vinegar. Then a few teaspoons of beef base. Then we’re going to add a bay leaf and black pepper and let it reduce by half.
Here we have our meat that we’ve allowed to rest 10 to 15 minutes. I’m just going to come in and cut it into thin slices. You’ll have a really pretty ring as you go. I’m going to do anywhere from 1/4th inch to ½ inch. Lay it out and dress with the balsamic sauce. Go all the way to the end. Should be about medium-rare in the middle and medium at the ends.
Here you can see our sauce is reduced by half. I like to keep the shallots, giving it a rustic look.
So here we have our stuffed flank steak. Thank you so much for joining us today! Be sure to check us out at RadaCutlery.com, and to subscribe to our YouTube channel.
End of Video Transcript