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.
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.
Ingredients You’ll Need
WALNUT PESTO
Walnuts –
For this pesto, either walnuts or pecans are required as an ingredient. You might also make pesto with other types of nuts, such as pine nuts, which are typically used in the preparation of pesto.
Onion – Garlic
In order to achieve a delicious flavor, you will need to mash some fresh garlic.
Cheese –
Parmesan cheese that has been grated is a component that is common in pesto. 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 just won’t work.
Oil –
Olive oil will help to bind the ingredients together.
Salt/Pepper –
To bring out all of these lovely tastes, salt and pepper to taste will do the trick.
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.
Salt/Pepper – 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.
FLANK STEAK
Flank steak –
You’ll need a good-sized flank steak, somewhere between 1.5 and 2 pounds in total weight. Steak cut off the skirt is a suitable substitute.
Prosciutto –
When layering the prosciutto on top of the steak, very thin pieces should be used.
Peppers –
My go-to condiment is roasted red peppers sold in jars. 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 –
Because it is simpler to stack the sliced provolone cheese on top of the steak, I’ve used that.
Salt/Pepper –
To taste, salt and pepper is included.
Oil –
In order to sear the steak, you will need 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.
SEAR AND ROAST
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.
Leftovers
You may keep any leftover stuffed flank steak slices in the refrigerator for up to four days if you place them in an airtight container.