Italian Stuffed Flank Steak: Savory Dinner Idea (Print Version)

Italian Stuffed Flank Steak brings tender beef and rich Italian herbs together in a delicious roll. A savory dinner idea that's surprisingly simple.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: High Protein

# Ingredients:

→ Main Event: Flank Steak & Core Fillings

01 - Flank Steak (1.5-2 lbs)
02 - Prosciutto (4-6 slices)
03 - Spinach (5 oz fresh, roughly chopped)

→ Flavor Boosters: Herbs, Cheese & Aromatics

04 - Parmesan Cheese (1/2 cup, grated)
05 - Garlic (3-4 cloves, minced)
06 - Fresh Parsley (1/4 cup, chopped)

→ Binding & Searing: What makes it stick and crust

07 - Breadcrumbs (1/4 cup, plain or Panko)
08 - Olive Oil (2 tbsp, plus more for searing)
09 - Chicken or Beef Broth (1/2 cup)

→ Finishing Touches: Just before serving!

10 - Salt & Black Pepper (to taste)

# Instructions:

01 - Okay, first things first, unroll that beautiful flank steak. Lay it flat on a cutting board, then grab some plastic wrap and cover it. Now, get out your meat mallet (or a heavy rolling pin!) and pound that steak until it's about 1/4 inch thick. This is where I always get a little aggressive, but it's crucial for an even roll! You want it to be roughly rectangular. When I first did this, I had holes, but don't worry, the filling holds it all together. Just try not to rip it too much!
02 - In a medium bowl, combine your wilted and squeezed spinach, grated Parmesan, minced garlic, chopped parsley, and breadcrumbs. Give it a good mix with your hands – honestly, it's the best way to get everything incorporated. Season it well with salt and pepper. I sometimes add a pinch of red pepper flakes here for a little kick, but that's just me. Make sure it's well combined; you don't want a bland spot in your delicious filling!
03 - Remove the top layer of plastic wrap from your pounded flank steak. Lay the prosciutto slices evenly over the steak, leaving a small border around the edges. Then, spread the spinach mixture over the prosciutto. Now for the fun part: starting from one of the short ends, tightly roll the steak. This is where I usually hold my breath! Keep it snug, or your rolled steak might unravel.
04 - Once rolled, secure your rolled steak with kitchen twine every 1-2 inches, or use toothpicks if you're out of twine (I've been there!). Make sure it's really tight; you don't want that delicious filling escaping during cooking. Season the outside of the rolled steak generously with salt and pepper. Don't be shy here, it really helps build that crust.
05 - Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron is my favorite!) over medium-high heat. Once shimmering, carefully place your Italian Stuffed Flank Steak in the hot pan. Sear it on all sides until beautifully browned and caramelized. This step, my friends, is non-negotiable for depth of flavor. It should smell amazing, like a proper steakhouse! This is where I usually get a little splatter on my apron, but it's worth it.
06 - Preheat your oven to 375°F (190°C). Pour the chicken or beef broth into the skillet around the seared beef roll. Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the internal temperature reaches 135-140°F for medium-rare, or 145-150°F for medium. Let it rest for 10 minutes out of the oven before slicing – this is critical for juicy results. The kitchen will smell incredible, trust me!

# Notes:

01 - Always pound your flank steak thin and evenly; it makes rolling so much easier and cooking more consistent.
02 - Don't skip the searing step! That deep brown crust adds incredible flavor that baking alone can't achieve.
03 - If you're out of Parmesan, a good Pecorino Romano or even a sharp provolone could be interesting.
04 - Serve with creamy mashed potatoes or polenta to soak up all those delicious pan juices.

# Equipment Needed:

01 - Cutting board
02 - sharp knife
03 - meat mallet (optional)
04 - mixing bowls
05 - oven-safe skillet (cast iron recommended)
06 - kitchen twine or toothpicks
07 - meat thermometer

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 5-10g
Protein: 40-50g

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