Description
This elegant Stuffed Flank Steak Roll features tender flank steak filled with savory wild mushrooms, aromatic garlic, fresh arugula, salty prosciutto, and creamy provolone cheese. Seared to lock in flavors and finished in the oven to juicy perfection, it makes a stunning main course for special occasions or holiday meals.
Ingredients
Scale
Steak and Filling
- 2 pounds flank steak
- 2 cloves garlic, finely chopped
- 8 ounces wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 slices prosciutto
- 8 slices provolone cheese, thin
Seasoning and Others
- 4 tablespoons olive oil, divided
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and pepper, to taste
- Kitchen twine
Instructions
- Sauté Mushrooms: Heat a large (12- to 13-inch) skillet over medium heat. Add 2 tablespoons of olive oil and the sliced mushrooms. Sauté until mushrooms are soft and any moisture has evaporated, about 10 minutes. Add chopped garlic along with salt and pepper to taste, continuing to sauté for another 2 minutes. Remove from heat and set aside.
- Prepare Steak: Lay the flank steak on a clean work surface and cover with a piece of plastic wrap. Using a meat mallet or rolling pin, pound the steak to an even thickness of about 1/4 inch, forming roughly a 9×12-inch rectangle. This helps tenderize and even out the meat for rolling.
- Assemble Roll: Remove the plastic wrap and layer the provolone cheese slices evenly over the steak, leaving a 2- to 3-inch strip uncovered along one long edge to seal the roll later. Spread the sautéed mushroom mixture over the cheese layer, then top with the prosciutto slices and fresh arugula leaves.
- Roll and Tie: Starting from the long edge covered with fillings, carefully roll the flank steak tightly into a log shape. Secure the roll by tying it with kitchen twine in four evenly spaced places to hold its shape during cooking.
- Season Roll: In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper, paprika, and flour. Rub this seasoning mixture evenly over the outside of the steak roll, coating all sides.
- Sear the Roll: Preheat your oven to 350°F (175°C). Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the steak roll in the skillet and sear, turning every 1-2 minutes to brown all sides evenly. This should take about 5-8 minutes and helps develop flavor and seals in juices.
- Bake Until Done: Transfer the skillet with the seared roll to the preheated oven. Bake for approximately 30 minutes or until the steak is cooked through and the cheese inside has melted.
- Rest and Slice: Remove the steak roll from the oven and tent loosely with aluminum foil. Let it rest for 10 minutes to allow juices to redistribute. After resting, carefully remove the twine and cut the roll into 1/2-inch thick slices. Serve warm.
Notes
- This Stuffed Flank Steak Roll combines the earthy flavor of wild mushrooms with the salty richness of prosciutto and creamy provolone for a sophisticated dish perfect for holidays.
- Using a meat mallet to pound the flank steak ensures even cooking and tenderness.
- Allowing the meat to rest after baking helps retain juices for a moister eating experience.
- You can prepare the mushrooms and assemble the roll in advance, then sear and bake when ready to serve.
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
