90 Second Italian Stuffed Flank Steak

TheFoodChannel's picture

Aug. 26, 2013

This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this summer!


For marinade
Garlic cloves 2 , mince
Chopped flat leaf parsley 2 Tablespoon
Olive oil 1 Cup (16 tbs)
Balsamic vinegar 1 Cup (16 tbs)
Cracked black pepper 1 Teaspoon
Flank steak 1 Pound , butterflied
For layering
Canned roasted red peppers 24 Ounce
Chopped flat leaf parsley 3 Tablespoon
Thin prosciutto slice 10
Basil leaves 24 Medium
Grated parmesan 3 Tablespoon
Coarse ground black pepper 1 Teaspoon
Salt To Taste



For the marinade:

1. In a bowl, combine minced garlic, parsley, olive oil, balsamic vinegar, and black pepper. Mix well.

2. In a zip-lock bag, place the steak and pour the marinade. Coat well and marinate overnight in refrigerator.

3. Preheat oven to 350 degree F.


4. Lay steak open. Place roasted pepper halves on steak to cover completely.

5. Sprinkle 1 tablespoon parsley on top. Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley, salt, and pepper.

6. Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.

7. Bake for 45 minutes, basting occasionally with juices. Let meat rest at least 10 minutes before slicing.

8. Remove twine and slice steak, crosswise, into ½-inch thick slices.


9. Serve with your choice of side.


For Grilled Steak:

Heat grill to medium heat.

Place steak on grill and cook to desired doneness or until internal temperature reaches 145°F, turning frequently.

Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes. Remove twine and slice steak, crosswise, into ½-inch thick slices.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 366Calories from Fat 176

 % Daily Value*

Total Fat 19 g29.2%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 895 mg37.29%

Total Carbohydrates 11 g3.7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet