Italian Stuffed Flank Steak

Ooooooh yummm. This is another excellent dish I prepared with my mom during last visit. Absolute 10/10 all the way! Again, I forgot to take pix, so we'll just have to make it again lol.

Original recipe credit: https://www.jocooks.com/recipes/italian-stuffed-flank-steak/

Recipe below contains our modifications.

Ingredients:

for the marinade--

1/4 c. olive oil

1/4 c. red wine vinegar

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. fresh ground pepper

1/4 c. fresh Italian parsley, chopped

for the pesto--

1/2 c. walnuts (we used black walnuts, highly recommend)

2 cloves garlic

1/2 c. grated Parmesan cheese

2 oz. fresh basil leaves

1/4 c. olive oil

1/4 tsp. salt

1/4 tsp. pepper

for the flank steak--

1 to 1 1/2 lb. flank steak (we used 1 lb)

6 slices prosciutto

2 roasted red bell peppers

6 slices mozzarella cheese (or provolone)

salt and pepper, to taste

2 T. olive oil

Directions:

1. If the flank steak is thick enough, butterfly it. Otherwise, pound it with a meat mallet until it reaches a uniform thickness of around 1/2" or thinner. (As ours was only 1 lb, it was not thick enough to butterfly.)

2. In a large bowl, combine all marinade ingredients. Add the steak to the bowl and coat it in the marinade. Cover and chill for 2 hours.

3. Add all pesto ingredients to a food processor. Pulse a few times, until a coarse pesto forms (NOT smooth).

4. Heat oven to 350°F. Remove steak from marinade and place on a work surface. Spread the pesto evenly over the steak, leaving a border of around 1/2" on all sides.

5. Cover pesto layer with prosciutto. Cover prosciutto laver with the roasted peppers. Cover the roasted peppers with mozzarella cheese, then sprinkle with salt and pepper.

6. Roll up the steak jellyroll style with the grain of the steak running the length of the roll. Tie roll with kitchen twine around every 2".

7. In an oven-safe skillet (we used cast iron), heat oil over medium-high heat. Sear steak quickly until browned all over. Transfer skillet to oven and roast for 30-40 minutes, or until registers 130°F on thermometer inserted in center of roll.

8. After removing from oven, let roll rest for 10 minutes. Remove twine, cut into slices, serve and enjoy!