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How to Make Stuffed Flank Steak in the Oven - A Step-by-Step Guide

Stuffed flank steak in the oven is a delicious and impressive dish that is perfect for special occasions or a family dinner. This recipe combines tender flank steak with a savory and flavorful stuffing, creating a dish that is sure to impress your guests or family members. The best part is that it is easy to prepare and can be made in advance, allowing you to spend more time with your guests and less time in the kitchen.

Flank steak is a lean and flavorful cut of beef that is perfect ...

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Ingredients

  • 1 (2 pound) flank steak
  • 5 tablespoons olive oil, divided
  • ½ (8 ounce) package sliced fresh mushrooms
  • ¼ cup diced celery
  • ¼ cup chopped sun-dried tomatoes (not oil-packed)
  • 3 cloves garlic, minced
  • ¾ (15 ounce) jar roasted red peppers, drained
  • 1 cup plain dry bread crumbs
  • ¼ cup minced fresh parsley
  • 2 tablespoons capers
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes
  • ⅛ teaspoon ground black pepper
  • ½ pound thinly sliced prosciutto
  • ½ pound thinly sliced provolone cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 10
  • Yield: 10 servings

  • Place flank steak in the freezer for 20 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a skillet. Add mushrooms, celery, sun-dried tomatoes, and garlic; saute until softened, about 5 minutes. Remove from the heat and place in a large bowl.
  • Pat roasted red peppers dry. Chop and add to the vegetable mixture. Add bread crumbs, parsley, 2 tablespoons olive oil, capers, salt, pepper flakes, and black pepper. Mix to combine.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove steak from the freezer and season with salt and pepper. Turn the long side of the steak towards you and place on a flat work surface. Slice horizontally through the middle to within 1/2 inch of the opposite edge, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Leaving a 1-inch border around the edges, layer prosciutto and provolone cheese over the entire steak. Top with bread crumb mixture, patting down to adhere. Roll steak up tightly starting at the small end. Use kitchen twine to tie steak in 1-inch increments taking care to tie tightly at both ends. Season with more salt and pepper and brush with remaining 2 tablespoons olive oil. Place steak carefully on a broiler pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C) for medium-rare, 160 degrees F (71 degrees C) for medium, or 170 degrees F (77 degrees C) for well done, 35 to 40 minutes. Turn on the broiler and broil for an additional 10 minutes.
  • Remove from the oven and let stand for 10 minutes before slicing and serving.

    • Nutrition

    365 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 56mg
    • Sodium: 1054mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 24g
    • Vitamin C: 21mg
    • Calcium: 210mg
    • Iron: 2mg
    • Potassium: 286mg

    Categories

    Beef recipes
    Steak recipes
    Oven recipes
    Stuffed recipes
    Main recipes