Stuffed Flank Steak

Our Full Blood and or American Wagyu Beef stands on its own. Typically, we advocate a little salt, a little pepper, and a grill or a nice cast iron skillet to get the job done. Occasionally, we have been known to trade in the t-shirt for a pearl button-up and show off a little. A simply prepared stuffed Flank Steak is a perfect pizazz to a weekend get-together with friends or family. 

Yield: 4 to 6  Servings


Prep:  45 Minutes plus 24 hours of marinating

Cook:  1 Hour


1 2 to 3-pound Cross Creek Ranch Premium Meats Full Blood Wagyu or American Wagyu Flank Steak

For the Marinade

3  Cloves garlic, mashed or minced 
4  Tablespoons good olive oil
¼ Cup chopped parsley
1  Shallot minced
2  Tablespoons red wine vinegar
1  Teaspoon kosher salt
½ Teaspoon coarse ground black pepper
2  Tablespoons Dijon Mustard
2  Tablespoons honey

For the Filling

1  Package (8oz) mascarpone cheese, softened
1  Teaspoon dry oregano
½ Teaspoon red pepper flakes
1  Cup pesto, homemade or prepared 
Thinly sliced Prosciutto
½ Cup sun-dried tomatoes (in oil) cut into strips in oil
½ Cup loose fresh basil leaves
3  Tablespoons Balsamic Vinegar
1  Jar (8oz) of roasted red peppers drained and sliced into strips
½ Cup shredded fontina cheese
4 Cloves garlic, minced
Extra-Virgin Olive Oil


  1. Place flank steak in the refrigerator to thaw, once thawed, bring to room temperature. Remove any silver skin or fat if you feel it needs trimming.
  2. Butterfly the flank steak by cutting it horizontally, leaving a ½ inch hinge, doubling the size of the steak
  3. Place the butterflied flank steak between two layers of plastic wrap.  Using a mallet or meat tenderizer, flatten the steak to roughly ½ inch thick.
  4. Place all marinade ingredients into a bowl and whisk together thoroughly.
  5. Place steak in a covered bowl, add marinade making sure steak is completely submerged in the marinade, cover, and place in refrigerator for a minimum of 2 hours, up to 24 hours.
  6. Remove flank steak from marinade, pat dry with a paper towel, and lay flat on a large enough workspace to layer filling and roll the steak
  7. Spread mascarpone cheese on the steak spreading evenly over the surface leaving about ½ inch border of meat.
  8. Sprinkle dry oregano and red pepper flakes over the cheese.
  9. Next layer spread pesto over the cheese and dried herbs, 
  10. Place the sliced prosciutto over the pesto, add sun-dried tomato strips and drizzle with olive oil.
  11. Next place fresh basil leaves on the filling layers and drizzle the balsamic vinegar.
  12. Season with salt and pepper and layer the strips of roasted red peppers and sprinkle with the graded fontina cheese. 
  13. Finally place a fine layer of garlic and drizzle with olive oil
  14. Roll the Flank steak (jelly roll style) and tie it with cooking twine to create a rolled roast. Salt and pepper all sides of the roast
  15. Heat three tablespoons of olive oil in an oven-safe skillet over medium heat and add the roast searing to brown on all sides.
  16. Place the skillet in a 350-degree preheated oven and cook to an internal temperature of 130 degrees, for approximately 30 to  40  minutes.
  17. Remove from the oven and let the meat rest for 15 minutes before slicing into rounds or individual serving portions.

Cross Creek Ranch Meats Used in Recipe