• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes
3 hours 5 minutes
4.84 from 12 votes
2 Comments

Italian Stuffed Flank Steak

Jump to RecipePrint Recipe
  • 162
by: Joanna Cismaru
05.15.22

This post may contain affiliate links. Please read my disclosure policy.

pin for italian stuffed flank steak.

Any steak lover will give this Italian Stuffed Flank Steak a big thumbs up! The steak is marinated to tenderize and lock in the amazing flavors, and then it’s rolled in an unbelievably delicious walnut pesto filling with prosciutto, roasted bell peppers and provolone cheese.

slices of italian stuffed flank steak on a serving platter.

Italian Stuffed Flank Steak

This meal will impress anyone, not only by the incredible taste, but that It actually looks like it came out of a gourmet restaurant as well. Serve this at any family gathering, or dinner party and you are sure to have some really satisfied and full people leaving the table raving just how good this was.

This stuffed steak is bursting with lots of flavors, from the delicious marinade, yummy walnut pesto and all the wonderful Italian ingredients like prosciutto and provolone. While this may look somewhat complicated, I assure you, it’s not!

Why You Should Make This Stuffed Flank Steak

ECONOMICAL. This cut of steak is an economical piece of meat when compared with other steak varieties. Also, this meal would typically be served in a higher-end restaurant that would charge a lot. Get the gourmet meal without the gourmet price.

DECADENT. Not only does this taste great but it really does look impressive and expensive. This flank steak recipe is not only perfect for a special occasion but it’s great for a weeknight or Sunday supper.

Ingredients You’ll Need

overhead shot of ingredients needed to make walnut pesto.

Walnut Pesto

  • Walnuts – You’ll need some walnuts or pecans for this pesto. You can also use other nuts such as pine nuts which is what is traditionally used when making pesto.
  • Garlic – You’ll need some fresh smashed garlic for some great flavor.
  • Cheese – Grated parmesan cheese which is a typical ingredient for pesto. I recommend grating your own Parmesan cheese this way you know there are no added preservatives.
  • Basil – You’ll need some fresh basil for this pesto. Dried just won’t work.
  • Oil – Olive oil to bind everything together.
  • Salt/Pepper – Salt and pepper to taste to bring out all these wonderful flavors.
overhead shot of ingredients needed to make italian stuffed flank steak.

Marinade

  • Oil – Some great olive oil.
  • Vinegar – I use red wine vinegar but you can also try balsamic vinegar.
  • Garlic – Fresh garlic for some great flavor.
  • Salt/Pepper – A little salt and pepper to bring out all these wonderful flavors.
  • Parsley – Some fresh parsley for a little bright green color.

Flank Steak

  • Flank steak – You’ll need a good sized flank steak about 1½ to 2 pounds. Substitute with skirt steak.
  • Prosciutto – Nice thin slices of prosciutto are used to layer on the steak.
  • Peppers – I like to use roasted red peppers in a jar. You can also roast your own red peppers if you prefer, just make sure they are soft enough.
  • Cheese -I’ve used the sliced provolone cheese as it’s easier to layer on the steak.
  • Salt/Pepper – Salt and pepper to taste.
  • Oil – You’ll need a bit of olive oil to sear the steak in.

How To Make Italian Stuffed Flank Steak

process shots showing how to butterfly a flank steak and how to marinate it.

Butterfly The Steak. 

Using a boning knife or a sharp knife, slice the meat horizontally on the long side of the steak, but do not cut all the way through, leave about ½ inch uncut. You want the steak to open like a book. Make sure the top half is the same thickness as the bottom half. Open up the steak so that it’s flat. Use a meat mallet to pound down the steak to a uniform thickness about ½ inch in thickness or thinner, if needed.

Marinade The Steak

You’ll first need to make the marinade. Add all the marinade ingredients to a large bowl and whisk to combine. Add the butterflied steak to the bowl and toss it around in the marinade to coat it all around. Cover the bowl with plastic wrap and refrigerated for 2 hours.

process shots showing how to stuff a flank steak.

Make The Walnut Pesto

First, preheat the oven to 350°F. In a food processor add all the pesto ingredients and pulse a few times, don’t over process as you don’t want a smooth consistency. Taste for salt and pepper and add more if needed.

Fill And Roll

Remove the steak from the marinade; reserve marinade. Place the steak flat on a cutting board. Spread the pesto evenly over the steak, leaving about ½ inch free on all sides of the meat.

Layer the steak with prosciutto slices, followed by roasted peppers, then provolone cheese slices. Sprinkle with salt and pepper. Roll up the steak jellyroll style. The grain of the steak should run on the length of the roll. Tie the roll with kitchen twine or string, every 2 inches. Brush with remaining marinade.

process shots showing how to cook stuffed flank steak.

Sear And Roast

Add the olive oil to an oven safe skillet or pan and heat over medium-high heat. Add the steak roll and sear quickly on all sides until brown.

Transfer the skillet to the preheated oven and roast for around 30 to 40 minutes or until the internal temperature reaches 130°F when tested with an instant read meat thermometer.

Rest, Slice And Serve

Remove the skillet from the oven and let the steak rest for 10 minutes. Remove the twine and cut into slices. Serve with your favorite sides.

sliced italian flank steak on a cutting board.

How Do You Roll A Flank Steak?

You roll up a flank steak with the stuffing inside like a jelly roll, and tie it up with kitchen twine or string.

What Is The Difference Between Flank And Skirt Steak?

Flank steak tends to be broader and flatter than skirt steak, with bright red coloring. Flank is also leaner cut than skirt with really obvious long muscle fibers running through it. It has the same rich beefy flavor as the skirt and takes to a marinade just as well.

Does Flank Steak Get More Tender The Longer You Cook It?

Slow cooking is a great way to cook your flanks for several dishes. Slow cooking makes the beef much more tender than other methods. However, for this recipe, because we marinated the beef and also cut it thin, the flank steak will be tender and you’ll want to cook it to 130°F.

a serving of italian stuffed flank steak with a side of peas and scalloped potatoes.

How Do I know When My Flank Steak Is Cooked?

With this type of stuffed steak it’s hard to judge just by looking at the roll when it’s cooked to your desired temperature, which is why it’s always best to use a meat thermometer. Here is a guide you can go by based on how you like your steak. Keep in mind that the roll will be cooked more around the ends of the roll versus the center. The roll will also to continue to cook after you pull it out of the oven so this is when you want to take it out.

Rare120°F (49°C)will come up to 125°F (52°C)
Medium – Rare130°F (54°C)will come up to 135°F (57°C)
Medium140°F (60°C)will come up to 145°F (63°C)
Medium – Well145°F (63°C)will come up to 150°F (66°C)
Well Done155°F (68°C)will come up to 160°F (71°C)
sliced italian flank steak on a cutting board.

Expert Tips

  1. Make sure your knife is sharp to get a good clean even cut in your steak.
  2. When you flatten the steak, don’t make it too thin, it may rip. Only pound it if it’s not thin enough, mine was already about ½ inch in thickness so there was no need to pound it.
  3. Use your favorite cheese, other cheeses that would be great would be Swiss cheese or Havarti.
  4. Don’t skip the searing part for that delicious brown crust. A cast iron skillet is best for a good sear.
  5. Best and safest way to determine when your roll is cooked is to use a meat thermometer.

Leftovers

Store any leftover stuffed flanks steak slices in an airtight container for 3 to 4 days in the refrigerator.

slices of italian stuffed flank steak on a serving platter.

More Great Recipes To Try

  • Garlic Butter Steak Bites
  • Easy Pepper Steak
  • Ginger Beef
  • Asian Style Pepper Steak
  • Flank Steak Tostadas
  • Slow Cooker Pepper Steak
  • Asian Steak Bites

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

slices of italian stuffed flank steak on a serving platter.

Italian Stuffed Flank Steak

4.84 from 12 votes
Prep: 20 mins
Cook: 45 mins
Marinating Time: 2 hrs
Total: 3 hrs 5 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Any steak lover will give this Italian Stuffed Flank Steak a big thumbs up! The steak is marinated to tenderize and lock in the amazing flavors, and then it's rolled in an unbelievably delicious walnut pesto filling with prosciutto, roasted bell peppers and provolone cheese.

Equipment

  • Meat Mallet
  • 12-inch Cast Iron Skillet
  • Cooking Twine
  • Instant Read Meat Thermometer

Ingredients

Marinade

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper freshly ground
  • ¼ cup fresh parsley chopped

Walnut Pesto

  • ½ cup walnuts
  • 2 cloves garlic smashed
  • ½ cup Parmesan cheese grated
  • 2 ounces fresh basil
  • ¼ cup olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Flank Steak

  • 1½ pounds flank steak
  • 6 slices prosciutto
  • 2 roasted red peppers
  • 6 slices provolone cheese
  • salt and pepper to taste
  • 2 tablespoons olive oil
US Customary – Metric

Instructions

  • Prep the steak. Using a boning knife, slice the meat horizontally on the long side of the steak, but do not cut all the way through, leave about ½ inch uncut. You want the steak to open like a book. Make sure the top half is the same thickness as the bottom half. Open up the steak so that it's flat. Use a meat mallet to pound down the steak to a uniform thickness about ½ inch in thickness or thinner.
  • Make the marinade and marinate the steak. Add all the marinade ingredients to a large bowl and whisk to combine. Add the butterflied steak to the bowl and toss it around in the marinade to coat it all around. Cover the bowl with plastic wrap and refrigerated for 2 hours.
  • Prep the oven. Preheat the oven to 350°F.
  • Make the walnut pesto. In a food processor add all the pesto ingredients and pulse a few times, don’t over process as you don’t want a smooth consistency. Taste for salt and pepper and add more if needed.
  • Assemble the steak. Remove the steak from the marinade; reserve marinade. Place the steak flat on a cutting board. Spread the pesto evenly over the steak, leaving about ½ inch free on all sides of the meat. Layer the steak with prosciutto slices, followed by roasted peppers, then provolone cheese slices. Sprinkle with salt and pepper. Roll up the steak jellyroll style. The grain of the steak should run on the length of the roll. Tie the roll with kitchen twine or string, every 2 inches.
  • Sear the steak. Add the olive oil to an oven safe skillet and heat over medium-high heat. Add the steak roll and sear quickly on all sides until brown.
  • Roast the roll. Transfer the skillet to the preheated oven and roast for 30 to 40 minutes or until the interior of the meat registers at 130°F when tested with an instant read meat thermometer.
  • Rest the meat and slice. Remove the skillet from the oven and let the steak rest for 10 minutes. Remove the string from the roll and cut into slices.

Recipe Notes

  1. Make sure your knife is sharp to get a good clean even cut in your steak.
  2. When you flatten the steak, don’t make it too thin, it may rip. Only pound it if it’s not thin enough, mine was already about ½ inch in thickness so there was no need to pound it.
  3. Use your favorite cheese, other cheeses that would be great would be Swiss cheese or Havarti.
  4. Don’t skip the searing part for that delicious brown crust. A cast iron skillet is best for a good sear.
  5. Best and safest way to determine when your roll is cooked is to use a meat thermometer.

Nutrition Information:

Serving: 1servingCalories: 564kcal (28%)Carbohydrates: 4g (1%)Protein: 35g (70%)Fat: 45g (69%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 92mg (31%)Sodium: 876mg (38%)Potassium: 557mg (16%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 1012IU (20%)Vitamin C: 12mg (15%)Calcium: 308mg (31%)Iron: 3mg (17%)
Course:Dinner, Main Course
Cuisine:American, Italian
Keyword:flank steak recipe, italian stuffed flank steak, stuffed flank steak
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 162

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

beautifully decorated gingerbread cookies on a board.
Previous Post
The Perfect Gingerbread Cookies
iced sugar cookies on a black cooling rack.
Next Post
Sugar Cookies

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Patricia Hess says

    December 13, 2021 at 9:44 am

    My question is how do you pound the meat slices while they are still intact with the steak?

    Reply
    • Joanna Cismaru says

      December 13, 2021 at 11:07 am

      I’m not sure I understand your question, but first you have to butterfly the steak as instructed and if after you butterflied it, the steak is still thicker than 1/2 inch then you need to use a meat mallet to pound it until it’s thinner. The way I usually do it is place a piece of parchment paper or plastic wrap over the steak and pound it with the meat mallet working from the center out until it’s about 1/4 – 1/2 inch in thickness.

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Favorites

black pepper chicken on a bed of rice on a black plate.

Black Pepper Chicken

a slice of pastitsio on a black plate.

Pastitsio (Greek Lasagna)

side view shot of a piece of eggplant parmesan with marinara sauce in a white plate garnished with parsley and a piece cut out and held by a fork

Eggplant Parmesan

side view shot chicken souvlaki skewers with a little tzatziki on a plate

Chicken Souvlaki

yakisoba noodles with chicken and vegetables in a large serving platter.

Yakisoba

pouring lemon sauce over fried chicken.

Chinese Lemon Chicken

a chicken gyro wrapped in paper and topped with lots of tzatziki sauce with another gyro in the background

Chicken Gyros

homemade hamburger helper lasagna from scratch in a skillet.

One Pot Hamburger Helper Lasagna

Air Fryer Recipes

a roasted chicken on a serving platter along some roasted root veggies.

Air Fryer Whole Chicken

apple pie bombs on a white plate with the top one cut in half.

Air Fryer Apple Pie Bombs

3 cooked chicken breasts on a cutting board.

Air Fryer Chicken Breast

air fried chicken drumsticks in a basket of an air fryer.

Air Fryer Chicken Drumsticks

cooked chicken thighs in the basket of an air fryer.

Air Fryer Chicken Thighs

eggs inside an air fryer basket.

Air Fryer Hard Boiled Eggs

lobster tails on a white serving platter.

Air Fryer Lobster Tails

hands pulling apart a mozzarella stick with the rest in the background

Air Fryer Mozzarella Sticks

freshly made bread in air fryer on a cutting board cut into slices.

Air Fryer No Knead Bread

bacon wrapped water chestnuts on a white serving platter.

Air Fryer Bacon Wrapped Water Chestnuts

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
chow mein in a white asian bowl.

Asian

creamy chicken marsala pasta in a white platter.

Italian

chicken fajita taquitos with sour cream and salsa on a white platter.

Mexican

chicken and mushroom in creamy dill sauce over a bed of rice in a blue bowl.

Romanian

freshly made lamb korma in a beige braiser.

Indian

freshly made hummus drizzled with olive oil and garnished with tomatoes cucumbers and olives.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

roast chicken with roast potatoes on a roaster.

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2022 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!