Stuffed Flank Steak

A close-up view of slices of flank steak that is stuffed with carrots, peppers, onions, and herbs and topped with a brown sauce.

Course: Entree

Cuisine: Argentine

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: people

Calories: 325kcal

Author: Kris Longwell

This Stuffed Flank Steak has so many layers of flavor, it's just incredible. The wine reduction sauce puts it over the top. And the presentation is gorgeous! This is a dish that will impress, but not break the bank (flank steak isn't expensive!).

Print Recipe

Equipment

Instant-Read Digital Meat Thermometer
12-inch cast-iron skillet or skillet and roasting pan

Ingredients

1 1½ lb flank steak
2 tablespoon red wine vinegar
2 tablespoon smoked paprika
3 tablespoon tomato paste divided
3 garlic cloves minced
4 tablespoon olive oil divided
4 strips prosciutto thinly sliced
½ cup fresh spinach washed, stems removed, and roughly chopped
1 medium carrot peeled and grated
½ cup yellow onion chopped
½ cup roasted red bell pepper roughly chopped
½ cup fresh basil roughly chopped
¼ cup breadcrumbs Panko or regular, plain
¼ cup Parmesan cheese grated
2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
½ cup dry white wine
½ cup fortified wine Madiera or Marsala (sweet)
1 cup beef stock
1 tablespoon Worcestershire sauce

Instructions

Butterfly the steak by slicing it horizontally, stopping about ¾ inch from the other side. Open up the steak and pound it with a meat mallet to an even thickness.
1 1½ lb flank steak
Preheat oven to 350°F.
In a small bowl, mix the vinegar, paprika, 2 tablespoons of tomato paste, garlic, and 1 tablespoon of olive oil. Stir to form a paste. Measure out 1 tablespoon of the paste and set it aside.
2 tablespoon red wine vinegar, 2 tablespoon smoked paprika, 3 tablespoon tomato paste, 3 garlic cloves, 4 tablespoon olive oil
Smear the remaining paste on the open side of the steak.
Layer the prosciutto, spinach, carrot, onion, bell pepper, and basil on top, leaving about a ½-inch border along the edges.
4 strips prosciutto, ½ cup fresh spinach, 1 medium carrot, ½ cup yellow onion, ½ cup roasted red bell pepper, ½ cup fresh basil
In a small bowl, combine the breadcrumbs, Parmesan cheese, thyme, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir to combine, then sprinkle over the top of the filling on the steak.
¼ cup breadcrumbs, ¼ cup Parmesan cheese, 2 teaspoon dried thyme, Kosher salt and freshly ground black pepper
Roll the meat from the long end into a tight cylinder and tie every couple of inches with twine. Tuck in the ends of the rolled steak and then tie another strip of the twine lengthwise.
Brush the meat all over with olive oil and then liberally sprinkle all over with salt and pepper.
In a large oven-proof skillet, over medium-high heat, heat 2 tablespoons of olive oil. Add the meat and brown on all sides, about 5 minutes.
Place the skillet in the oven for 15 to 20 minutes. (Or, transfer to a roasting pan)
Remove the skillet (or pan) from the oven and then use tongs (or a metal spatula) to lift the meat and pour the white wine into the pan underneath the steak. (This will prevent sticking).
½ cup dry white wine
Place back in the oven and roast until an instant-read thermometer inserted into the center registers 130 to 135°F, about another 15 to 20 minutes.
Transfer to a carving board and tent loosely with aluminum foil to keep warm.
Add the Madeira (or Marsala) wine to the skillet (or pan) over high heat, and simmer, stirring to scrape up any browned bits from the bottom of the pan.
½ cup fortified wine
Whisk in the stock, Worcestershire sauce, and the remaining 1 tablespoon tomato paste and simmer, stirring often, until reduced by half, about 5 minutes.
1 cup beef stock, 1 tablespoon Worcestershire sauce
Strain the sauce through a fine-mesh sieve.
Remove the strings from the meat and slice into ½-inch rounds.
Transfer to individual plates and ladle some of the sauce over the stuffed steak rounds. Serve at once, with more sauce on the side.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The use of an instant-read digital meat thermometer ensures the correct doneness. You'll need to insert the thermometer in different areas of the steak. The thickest area should be around 130 to 135°F. The temperature will increase by about another 5° as it rests while you make the sauce.

You may not use 100% of all the filling ingredients. Keep unused portions for another use.

Leftovers will keep covered in the fridge for up to 5 to 6 days. Reheat in a 350°F oven in a covered dish for about 15 to 20 minutes, or until heated through.

Nutrition