Description
This elegant Stuffed Flank Steak Roll is a show-stopping dish featuring tender flank steak stuffed with savory wild mushrooms, fresh arugula, thin slices of prosciutto, and melted provolone cheese. The steak is pounded thin, layered with flavorful fillings, rolled tightly, and seared before finishing in the oven to perfection. It’s an impressive main course perfect for holiday gatherings or special occasions.
Ingredients
Scale
Steak and Seasoning
- 2 pounds flank steak
- 2 tablespoons flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Kitchen twine
Filling
- 2 cloves garlic, finely chopped
- 8 ounces wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 slices prosciutto
- 8 slices provolone cheese, thin
Cooking Oils
- 4 tablespoons olive oil, separated
Instructions
- Sauté Mushrooms: Heat a large (12- to 13-inch) skillet over medium heat. Add 2 tablespoons olive oil and the sliced mushrooms to the skillet. Sauté until the mushrooms are soft, about 10 minutes. Add the finely chopped garlic along with salt and pepper to taste, and sauté for an additional 2 minutes. Remove from heat and set aside.
- Pound Steak: Lay the flank steak on a work surface and cover with plastic wrap. Using a meat mallet or rolling pin, carefully pound the steak into a thin 9×12-inch rectangle about 1/4-inch thick to ensure even cooking and easier rolling.
- Assemble the Roll: Lay the provolone slices evenly over the steak, leaving a 2- to 3-inch uncovered edge along one long side. Spread the sautéed mushrooms evenly over the cheese, followed by an even layer of prosciutto slices. Finally, layer fresh arugula leaves over the prosciutto.
- Roll and Secure: Starting with the long edge covered in ingredients, carefully roll the flank steak into a tight cylinder. Tie the rolled steak securely in 4 places with kitchen twine to hold its shape during cooking. In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon pepper, paprika, and flour. Rub this mixture evenly over the surface of the steak roll.
- Sear the Roll: Preheat the oven to 350°F (175°C). In the same large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Carefully place the steak roll into the skillet and sear it on all sides until browned, about 5-8 minutes total. This locks in flavor and juices.
- Bake Until Cooked: Transfer the skillet with the seared steak roll to the preheated oven. Bake until the steak is cooked through and the cheese inside has melted, approximately 30 minutes.
- Rest and Serve: Remove the skillet from the oven and tent the steak roll loosely with foil. Let it rest for 10 minutes to allow juices to redistribute. Carefully remove the twine, then slice the roll into 1/2-inch thick pieces. Serve warm.
Notes
- This stuffed flank steak roll is a perfect, elegant dish for holidays or special dinners, combining the savory flavors of prosciutto, wild mushrooms, and melted provolone cheese.
- Tying the steak roll tightly with kitchen twine ensures it keeps its shape during cooking and slicing.
- Allowing the meat to rest after baking retains its juiciness and tenderness.
- You can substitute wild mushrooms with cremini or portobello if preferred.
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
