This Italian Stuffed Flank Steak is sure to win over the hearts and stomachs of all steak lovers. After being marinated to tenderize and preserve the exquisite tastes, the steak is rolled in an incredibly delectable walnut pesto filling along with prosciutto, roasted bell peppers, and provolone cheese. Finally, the steak is served with a sauce made from the marinade.
Steak of the Flank Stuffed with Italian Sausage
This dish will leave a lasting impression on anyone who eats it, not only because to its exquisite flavor but also due to the fact that it appears to have been prepared in a high-end eatery. Serve this dish at any kind of family get-together or dinner party, and you can be certain that everyone will leave the table feeling completely content and full, talking about how delicious this dish was.
This filled steak is packed with a ton of different flavors thanks to the delectable marinade, the delightful walnut pesto, and all of the fantastic Italian ingredients like prosciutto and provolone. Although it might seem difficult at first glance, I can assure you that it’s actually rather simple.
The Reasons You Ought to Prepare This Stuffed Flank Steak
ECONOMICAL.
When compared to other types of steak, this particular cut of steak is one of the more cost-effective pieces of meat. A meal of this kind would also normally be served in an upscale establishment that charges a very high price for it. Enjoy a dinner of gourmet quality without paying a gourmet price.
DECADENT.
Not only does it have a fantastic flavor, but it also has a very expensive and attractive appearance. This recipe for flank steak is not only excellent for a dinner served on a special occasion, but it is also wonderful for a supper served on a weeknight or on Sunday.
The Components That You Will Require
PESTO CON NOCILI
Nuts, specifically walnuts or pecans, are required for the preparation of this pesto. You might also make pesto with other types of nuts, such as pine nuts, which are typically used in the preparation of pesto.
Garlic: In order to achieve a flavorful result, you will need to mash up some fresh garlic.
Cheese Pesto is traditionally made with grated parmesan cheese, which is included in this item. It is best to grate your own Parmesan cheese since then you will know for certain that no preservatives have been added.
Basil – In order to make this pesto, you are going to need some fresh basil. Dried is not going to cut it.
Olive oil is used as the glue to hold everything together.
Salt and pepper to taste – Season with salt and pepper to taste in order to bring out all of these amazing tastes.
MARINADE
Oil – a really delicious olive oil.
Vinegar — I prefer to work with red wine vinegar, but you can also like to experiment with balsamic vinegar.
Garlic: For a flavor boost, use fresh garlic in your cooking.
Pepper and salt – Just a little of salt and pepper, and all of these lovely flavors will be brought out.
Parsley – Add a tiny bit of fresh parsley for a pop of color that is bright green.
STEAK OF THE Flank
Steak a la franche — You’ll need a good-sized flank steak that weighs between 1 1/2 and 2 pounds. Substitute with skirt steak.
The steak is layered with nice thin pieces of prosciutto, which are utilized as a topping for the steak.
Peppers: roasted red peppers in a jar are my preferred method of use. If you like, you can also roast the red peppers on your own; just make sure they are cooked through and not too crunchy.
Cheese I’ve used sliced provolone cheese because it’s simpler to stack it atop the steak than block cheese would be.
Salt and pepper — To taste, season with salt and pepper.
Oil — When searing the steak, you’ll want to use a little bit of olive oil.
Recipe for Stuffed Flank Steak with Italian Seasonings
I’LL BUTTERFLY THE STEAK FOR YOU.
Slice the meat horizontally on the long side of the steak, using either a boning knife or a sharp knife. Do not cut all the way through the meat; instead, leave approximately a half an inch uncut. You want the steak to unfold like a book when you cut into it. Check to see that the thickness of the top half and the bottom half are same. Cut the steak in half horizontally so that it is flat. You may get a uniform thickness for the steak by using a meat mallet to pound it down to about half an inch in thickness, or thinner if necessary.
MAKE THE STEAK INTO A MARINADE
First things first, you’ll need to prepare the marinade. Put all the ingredients for the marinade into a large bowl and whisk them together to incorporate. Place the steak that has been butterflied into the bowl, and then turn it over in the marinade so that it is well covered. The bowl was wrapped with plastic wrap and placed in the refrigerator for a period of two hours.
MAKE THE PESTO USING THE WALNUTS
First, set the oven temperature to 350 degrees Fahrenheit. Put all of the pesto ingredients into a food processor and give it a few quick pulses; you don’t want it to become completely smooth, so be careful not to overprocess it. Salt and pepper should be tasted first, and then more should be added if necessary.
BEGIN TO FILL AND ROLL
Take the steak out of the marinade, but keep the marinade for later. Arrange the steak in a horizontal position on the cutting board. Spread the pesto over the steak in a uniform layer, making sure to leave approximately a half an inch of space around all edges of the meat.
After layering the steak with slices of prosciutto and roasted peppers, proceed to layer it with slices of provolone cheese. Salt and pepper should be sprinkled on top. Make the steak look like a jellyroll by rolling it up. It is important that the steak be cut such that the grain runs along the length of the roll. Kitchen twine or string should be used to tie the roll up at regular intervals of 2 inches. Coat with the remaining marinade and brush.
SEARN AND CHARGRILL
Put the olive oil in a pan or skillet that can go in the oven, and then heat it over medium-high heat. Once it’s been added, cook the steak roll quickly on all sides until it’s browned.
Place the skillet in an oven that has been preheated to the appropriate temperature and roast for approximately 30 to 40 minutes, or until an instant read thermometer reveals that the internal temperature has reached 130 degrees Fahrenheit.
LET IT SEASON, THEN CUT AND SERVE IT.
Take the pan out of the oven and give the steak ten minutes to rest after cooking it. After removing the rope, cut the apple into pieces. Prepare with the sides you enjoy the most.