Stuffed Flank Steak

stuffedflank2  

If you don’t have a ring on your finger and have a significant other, I’m pretty sure this will be your ticket to getting that diamond.

 

If you do have a ring on your finger, I’m almost positive that your significant other will see you in a whole new light. (And if you don’t have a special someone in your life, be thankful, because you get this whole roll to yourself and that’s pretty amazing if you ask me)

 

But I’m not kidding. This steak is that powerful.

 

Because nothing says I love you quite like a big piece of meat, right?

 

Well anyway, just trust me with this one. Not only does this steak look super fancy, but all the flavors are really wonderful together. And you can’t help but love all those beautiful colors together – it’s like a work of art.

 

The best part (besides getting the diamond) is that it’s really simple to make yet it looks like you spent hours on it. You can tailor it any way you’d like to fit your tastes. If you don’t like red pepper, no prob – leave it out. If you want to add some other spices like fresh basil, be my guest. If you can’t find  prosciutto sub some bacon. You get my point, right?

 

The recipe down below is our favorite creation, but feel free to add your own unique twist on it – just be sure to tell us all what you did so we can try your version, too!

  stuffedflank

STUFFED FLANK STEAK

4 or more servings

Ingredients:

1 ½ – 2 lb flank or skirt steak

2 – 4 T olive or coconut oil or fat of choice

4 – 6 oz mushrooms, sliced thin

1 shallot, diced

2 cloves garlic, minced

5 – 6 pieces prosciutto

2 roasted red peppers (from a jar or make your own), cut into thin strips

1 bunch of fresh spinach

1/3 cup blue cheese crumbles (omit if you cannot eat dairy or are on Whole30)

salt and pepper, to taste

½ tsp smoked paprika

kitchen twine

DIRECTIONS:

Preheat oven to 350.

Starting with the long side of your flank steak, cut it in half carefully, but don’t cut all the way through to the other end (butterfly it). You want to cut it and open it like a book. Once it’s cut and open like a book, place a piece of plastic or parchment over it and pound it to uniform thickness – about ¼ of an inch thick.

In the largest skillet you have (must fit the rolled up steak), pour 1 – 2 T oil in the pan over medium low heat. Add your shallot, garlic, and mushrooms and cook for 5 minutes. Season them with salt and pepper.

Add the mushroom mixture to the flank steak, leaving 2 to 3 inches of open space on one of the long ends.

Add the red peppers on top of the mushrooms. Then add the prosciutto slices all over the red peppers. Then add your spinach all over the prosciutto. Next sprinkle the blue cheese all over the spinach.

Starting with the long end (not the end that you left 2-3 inches of space), roll up carefully.

Now tie kitchen twine around your roll about every 2 inches. Salt and pepper and sprinkle the smoked paprika all over the outside of the roll.

Pour 1- 2 T oil back in the skillet and turn the heat to medium high.

Sear your roll on all sides until browned – it takes about a minute each side.

Transfer your skillet to the oven and cook for 20 minutes (for medium).

After the 20 minutes is up, take it out and tent your steak with alluminum foil. Let rest for 10 minutes. For steak done more than medium: cook in the oven for 30 minutes, tent steak and let rest for 10 minutes.

To serve: cut off the twine and slice in ½ – 1 inch slices and enjoy!

FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


20 Responses to Stuffed Flank Steak

  1. Alisa says:

    this looks to die for! can’t wait to try it!

  2. Madylynn says:

    This was absolutely amazing. I never made something so fancy before, but it looked so good and you said it was easy so I tried it. I couldn’t believe how good it turned out and it really was easy. I’m not the best in the kitchen so if I can do it, anyone can. I made your version and will be making it many many more times. It was so perfect. My husband couldn’t even believe I made it. He said it tasted like we were at gourmet restaurant! Thank you so much. I am so happy to discover something so amazing.

  3. Daphne says:

    This was soo good! I didn’t add the cheese but it was still absolutely delicious! It is something I will definitely be making again, and perfect for company!

  4. Mona says:

    Made this last night. Mine wasn’t near as pretty as yours. It barely met to make a circle but my husband and I tied it together so it didn’t all come out, lol. My husband took leftovers for lunch and I chopped some of it up and put it with some more veggies and a fried egg on top for breakfast…yum. Then I did one of your workouts…..oh who am I kidding ;) I did do your stretches that you sent out today and was reminded of how I am not flexible at all!!!

    Keep these awesome recipes coming!!!

    • lol Thanks Mona!! :) That’s a bummer that you couldn’t get it to roll up, though – was the steak long enough when flat? It should probably be at least 12 x 10 when flat so you can get a nice roll.

  5. Mona says:

    I think we needed to pound it out more and it was probably smaller than yours so I should have used less of the filling. Looking at your measurements I think it was a little more than half of that. We don’t have a mallet so we were using a rolling pin and it wasn’t doing a whole lot except for freaking the dogs out, lol. It was still REALLY good though and I will make it again for sure.

  6. Norman says:

    I’ved had my eye on this recipe since you posted it and I finally made it. It was well worth the wait and it was absolutely delicious. I loved all the flavors together. The blue cheese was amazing in here. I look forward to trying some of your other recipes. Thank you!

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  9. Suzanne says:

    I’ve been making something similar to this for decades. I usually layer mine with prosciutto & provolone cheese. Let me give some tips…whatever you decide to fill this with, make it as thinly sliced as possible. Otherwise you are left with a hot mess & an uncooked center. Be careful of the salt, if some of the fillings that you are using contain salt there is no need to add more. Get a small heavy saucepan, layer your table with plastic wrap, cover the butterflied steak with more wrap & pound it until it’s 1/4 inch thick. It should end up at least twice as long/wide as it starts out. Last, rub the finished roll with a bit of oil, it keeps it from sticking. For a really neat presentation you can stick thin wooden skewers through the finished roll & cut between the skewers for a ‘meat lollipop’ appetizer for parties.

  10. Matthew says:

    What would be some good substitutions for the mushroom? I was planning on making this for dinner, but neither my girlfriend or I are very fond of mushrooms. I know we probably won’t even be able to taste them, but if there is another food that can replace them, it would be greatly appreciated!

    Thank you for your amazing recipe, I can’t wait to test out my budding cooking skills tonight!

  11. Sue says:

    the recipe looks good, but i’m a little put off by the whole ‘get a diamond’ thing. really? grow up.

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  13. Oh good, Kimberly!! Thank you for mentioning the hour part for well done, too – that’s very helpful. We usually eat our meat medium or medium rare, so it’s difficult for me to tell others how long to cook it beyond that. I usually rely on other sources for that, but never try it myself. So that’s really nice that you can give that perspective for this recipe :) Also, great to know about the butcher, too!

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