Description
Stuffed Flank Steak Roll is an elegant and tender main dish featuring a thinly pounded flank steak rolled with layers of provolone, wild mushrooms, prosciutto, and fresh arugula. Seared to develop a rich crust and baked to melt the cheese and cook the steak through, this savory roll offers explosive flavors and a beautiful presentation perfect for holiday meals or special occasions.
Ingredients
Scale
Meat and Filling
- 2 pounds flank steak
- 8 ounces wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 slices prosciutto
- 8 slices provolone, thin
- 2 cloves garlic, finely chopped
Seasonings and Others
- 4 tablespoons olive oil, separated
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and pepper, to taste
- Kitchen twine
Instructions
- Sauté Mushrooms and Garlic: Heat a large 12- to 13-inch skillet over medium heat. Add 2 tablespoons olive oil and the sliced wild mushrooms. Sauté mushrooms until they become soft, about 10 minutes. Add the finely chopped garlic, salt, and pepper to taste and cook for an additional 2 minutes. Remove from heat and set aside.
- Prepare Flank Steak: Lay the flank steak on a clean work surface and cover it with a piece of plastic wrap. Using a meat mallet or rolling pin, pound the steak until it forms a 9×12-inch rectangle about 1/4-inch thick to ensure tenderness and even cooking.
- Assemble the Roll: Lay the provolone slices evenly over the flattened steak, leaving a strip about 2 to 3 inches uncovered along one long edge. Next, spread the sautéed mushrooms evenly over the cheese, followed by layers of prosciutto slices and fresh arugula leaves.
- Roll and Secure: Starting from the long edge covered with ingredients, carefully roll up the flank steak tightly into a log shape. Use kitchen twine to tie the steak roll in four evenly spaced places to hold its shape during cooking.
- Season the Roll: In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon pepper, paprika, and flour. Rub this seasoning mixture evenly over the outside of the tied steak roll to flavor the crust and help it brown.
- Sear the Steak Roll: Preheat your oven to 350°F (175°C). Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Carefully place the steak roll in the skillet and sear it for 5 to 8 minutes, turning to brown all sides evenly and develop a flavorful crust.
- Bake: Transfer the skillet directly into the preheated oven. Bake the steak roll for 30 minutes or until the steak is cooked through and the cheese inside has melted.
- Rest and Slice: Remove the skillet from the oven and cover the steak roll loosely with foil. Let it rest for 10 minutes to allow juices to redistribute. Then, carefully remove the kitchen twine and slice the roll into 1/2-inch thick pieces for serving.
Notes
- This stuffed flank steak offers a sophisticated balance of flavors through the combination of hearty wild mushrooms, delicate prosciutto, melted provolone, and fresh arugula.
- Be sure to pound the steak evenly for tenderness and easier rolling.
- Searing the roll before baking is essential for developing rich flavor and a beautiful crust.
- Letting the meat rest before slicing helps retain its juiciness.
- This dish pairs wonderfully with roasted vegetables or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 479 kcal
- Sugar: 1 g
- Sodium: 468 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 122 mg
