Hearty Italian Stuffed Flank Steak Rolls: A Family Favorite (Print Version)
Tender Italian Stuffed Flank Steak Recipe. Learn my tips for juicy, flavorful rolls, perfect for a comforting weeknight meal or special gathering.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: High Protein
# Ingredients:
→ Main Ingredients
01 -
1.5-2 lbs flank steak
02 -
8-10 slices prosciutto
→ Filling Essentials
03 -
10 oz fresh spinach, wilted and squeezed dry
04 -
1/2 cup grated Parmesan cheese
05 -
1/2 cup Panko breadcrumbs
06 -
4-5 cloves garlic, minced
07 -
1/2 tsp red pepper flakes (optional)
08 -
1/4 cup fresh basil, torn
→ Flavor Boosters
09 -
2 tbsp olive oil
10 -
1 cup low-sodium beef broth
11 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
12 -
Kitchen twine
# Instructions:
01 -
First things first, let's get that flank steak ready. Lay it out on a cutting board, cover it with plastic wrap, and then, with a meat mallet, gently pound it to an even 1/4-inch thickness. This is where I always get a little aggressive, honestly, and sometimes end up with holes! Just aim for evenness so it cooks uniformly. You want it nice and wide for rolling. I love the rhythmic thudding sound, makes me feel like a proper chef!
02 -
Now for the good stuff! In a bowl, mix together the wilted spinach (make sure it’s squeezed dry, otherwise you’ll have a soggy mess, trust me on this), grated Parmesan, minced garlic, breadcrumbs, red pepper flakes, and that lovely fresh basil. Give it a good stir. Season with a little salt and pepper, but go easy on the salt because the prosciutto and cheese are already salty. This mixture should smell absolutely divine, making your kitchen smell like a little slice of Italy.
03 -
Lay your pounded flank steak flat. Arrange the prosciutto slices evenly over the steak, leaving a small border around the edges. Then, spread your spinach and cheese filling over the prosciutto. Don't overfill it, or it'll be a nightmare to roll. Start from one of the longer sides and tightly roll the steak into a log. This step can be a bit fiddly, honestly, and I've had a few rolls come undone on me. Just be patient!
04 -
Once rolled, secure the Italian Stuffed Flank Steak with kitchen twine at 1-inch intervals. This is crucial! Remember my earlier disaster? Don't be like me. The twine keeps everything tucked in nicely while it cooks. Trim any excess twine. You should have a neat, tightly bound log now, ready for its close-up.
05 -
Heat a little olive oil in a large oven-safe skillet (cast iron is my favorite for this!) over medium-high heat. Once hot, carefully sear the Italian Stuffed Flank Steak roll on all sides until it's beautifully browned and caramelized. This step is all about building flavor and creating that gorgeous crust. The smells wafting through the kitchen right now? Unbeatable, I swear. Don't rush this part!
06 -
Pour the beef broth into the skillet around the seared steak. Transfer the skillet to a preheated oven at 375°F (190°C) and roast for about 35-45 minutes, or until the internal temperature reaches your desired doneness (130-135°F for medium-rare, 135-140°F for medium). Remove from the oven, tent loosely with foil, and let it rest for 10-15 minutes. This resting period is non-negotiable for juicy steak!
# Notes:
01 -
Don't overfill the steak, it'll make rolling a nightmare and the filling will just ooze out.\nYou can prep the filling a day ahead to save time, just keep it covered in the fridge.\nNo fresh basil? Dried works, but use less, maybe a teaspoon for every tablespoon fresh.\nServe this with a simple pasta or crusty bread to soak up all those yummy juices.
# Tools You'll Need:
01 -
Meat mallet
02 -
large cutting board
03 -
plastic wrap
04 -
large mixing bowl
05 -
oven-safe skillet (cast iron recommended)
06 -
kitchen twine
07 -
instant-read meat thermometer (optional).
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g