Stuffed Flank Steak
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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.
Our Full Blood or American Wagyu Stuffed Flank Steak is a show-stopping dish that's perfect for entertaining or special occasions. This juicy flank steak is butterflied and stuffed with a delicious blend of mascarpone cheese, pesto, prosciutto, sun-dried tomatoes, roasted red peppers, and fontina cheese. Marinated in a tasty blend of garlic, olive oil, and herbs, this dish is a surefire crowd-pleaser. Serve it sliced into rounds or individual portions for an unforgettable meal that's sure to impress.
Yield: 4 to 6 Servings
Time:
Prep: 45 Minutes plus 24 hours of marinating
Cook: 1 Hour
Ingredients
1 (2-3 pound) Cross Creek Ranch Premium Meats Full Blood Wagyu or American Wagyu Flank Steak
For the Marinade
4 tablespoons extra-virgin 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 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
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
Instructions
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Place the flank steak in the refrigerator to thaw. Once thawed, bring to room temperature. Remove any silver skin or fat if needed.
-
Butterfly the flank steak by cutting it horizontally, leaving a ½ inch hinge, and doubling the size of the steak.
-
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.
-
In a bowl, whisk together all marinade ingredients thoroughly.
-
Place the steak in a covered bowl, add marinade, making sure the steak is completely submerged in the marinade, cover, and place in the refrigerator for a minimum of 2 hours, up to 24 hours.
-
Preheat the oven to 350°F.
-
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.
-
Spread mascarpone cheese on the steak, spreading evenly over the surface, leaving about ½ inch border of meat.
-
Sprinkle dry oregano and red pepper flakes over the cheese.
-
Next, spread pesto over the cheese and dried herbs.
-
Place the sliced prosciutto over the pesto, add sun-dried tomato strips and drizzle with olive oil.
-
Next, place fresh basil leaves on the filling layers and drizzle with the balsamic vinegar.
-
Season with salt and pepper and layer the strips of roasted red peppers and sprinkle with the graded fontina cheese.
-
Finally, place a fine layer of garlic and drizzle with olive oil.
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Roll the flank steak (jelly roll style) and tie it with cooking twine to create a rolled roast. Salt and pepper
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Heat three tablespoons of olive oil in an oven-safe skillet over medium heat and add the roast, searing to brown on all sides.
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Place the skillet in the preheated oven and cook to an internal temperature of 130 degrees F, for approximately 30 to 40 minutes.
-
Remove from the oven and let the meat rest for 15 minutes before slicing into rounds or individual serving portions.
Note: The flank steak can also be cooked on the grill instead of in the oven. Cook over medium-high heat until the internal temperature reaches 130 degrees F, then let it rest for 15 minutes before slicing.
Enjoy your Full Blood or American Wagyu Stuffed Flank Steak!
American Wagyu Stuffed Flank Steak
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American, Italian
Author:
Cross Creek Ranch Premium Meats
Servings
4 - 6
Prep Time
45 minutes
Cook Time
60 minutes
Looking for a show-stopping dish to impress your guests? Our Full Blood or American Wagyu Stuffed Flank Steak is the perfect choice. This flavorful recipe features a juicy flank steak that's been butterflied and stuffed with a delicious blend of mascarpone cheese, pesto, prosciutto, sun-dried tomatoes, roasted red peppers, and fontina cheese. Marinated in a tasty blend of garlic, olive oil, and herbs, this dish is a surefire crowd-pleaser. Serve it sliced into rounds or individual portions for an unforgettable meal that's sure to impress.
Ingredients
Marinade
-
3 cloves garlic, mashed or minced
-
4 tablespoons extra-virgin 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
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 (enough to cover the steak)
-
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
Directions
Place the flank steak in the refrigerator to thaw. Once thawed, bring to room temperature. Remove any silver skin or fat if needed.
Butterfly the flank steak by cutting it horizontally, leaving a ½ inch hinge, and doubling the size of the steak.
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.
In a bowl, whisk together all marinade ingredients thoroughly.
Place the steak in a covered bowl, add marinade, making sure the steak is completely submerged in the marinade, cover, and place in the refrigerator for a minimum of 2 hours, up to 24 hours.
Preheat the oven to 350 degrees F.
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.
Spread mascarpone cheese on the steak, spreading evenly over the surface, leaving about ½ inch border of meat.
Sprinkle dry oregano and red pepper flakes over the cheese.
Next, spread pesto over the cheese and dried herbs.
Place the sliced prosciutto over the pesto, add sun-dried tomato strips and drizzle with olive oil.
Next, place fresh basil leaves on the filling layers and drizzle with the balsamic vinegar.
Season with salt and pepper and layer the strips of roasted red peppers and sprinkle with the graded fontina cheese.
Finally, place a fine layer of garlic and drizzle with olive oil.
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.
Heat three tablespoons of olive oil in an oven-safe skillet over medium heat and add the roast, searing to brown on all sides.
Place the skillet in the preheated oven and cook to an internal temperature of 130 degrees F, for approximately 30 to 40 minutes.
Remove from the oven and let the meat rest for 15 minutes before slicing into rounds or individual serving portions.
Recipe Note
The flank steak can be cooked on the grill instead of in the oven. Cook over medium-high heat until the internal temperature reaches 130 degrees F, then let it rest for 15 minutes before slicing.
