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Italian Stuffed Flank Steak

This Italian Stuffed Flank Steak is also known as a Rollè, it is the perfect family, company or special occasion dinner idea. An easy baked meat dish, stuffed with rocket/arugula, mortadella or prosciutto. Absolutely delicious and makes a stunning presentation.

I think for most cultures Sundays are the “Big” dinner day,  a Roast and an Amazing Dessert. Well in Italy, it is no different. Here a stuffed flank or better known as a Rollè are more popular than a Roast.

A slice flank steak on a white serving plate.


 

Recipe Ingredients

  • Flank steak 
  • Garlic – garlic cloves
  • Oregano
  • Prosciutto di Parma
  • Arugula – also known as rocket
  • Carrots – chopped
  • Salt – less if using Prosciutto
  • Olive oil
  • Water or broth
  • White wine – If you wouldn’t drink it, don’t add it. A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices.
Ingredients for the recipe.

How To Cut A Cut Of Beef?

If possible have your butcher butterfly or split the meat down the center so it lays flat and then run it through his meat tenderizer. You can also tenderize it at home with a mallet with the ridges on it made for tenderizing meat.

Or you can cut it yourself, slice horizontally across the steak, butterfly and pound flank steak into a thin rectangle. Place the steak so that the grain runs parallel to the edge of the counter, place the ingredient over the surface of steak as per the recipe.

Substitutions and Variations

Instead of using Proscuitto Italians will substitute with mortadella, cooked ham slices or even thin slices of Lonza. The easy part with the Prosciutto is you don’t have to remember to salt the meat, because the prosciutto is salty all on it’s own. Instead of arugula you could use chopped spinach or baby spinach, shredded kale or even swiss chard.

How to make an Italian Stuffed Flank Steak

On a cutting board, layer the flank steak with the chopped garlic, oregano, prosciutto or mortadella and cover as best as you can.

Layering the flank steak with garlic and prosciutto.

Top with chopped rucola, roll up tightly and tie with string.

Adding the arugula and tying it up.

Add the olive oil to a medium sized baking pan, with a lid, place the rolled up flank steak in the pan and brown on both sides on medium high heat.

Browning the steak in the pan.

Add the wine and heat until evaporated, add the chopped carrots, sprinkle with oregano and a little salt. Add the water, cover and heat on medium until boiling, then lower heat and continue to cook.

Adding the carrots and the flank steak to the pan.

Remove flank steak from pan, and let cool, while flank is cooling, mash the carrots in the pan and continue to heat until some of the water evaporates, if most of the water has evaporated, then skip this part.

Mashed carrots in the pan.

Remove the string and cut the flank steak into slices, add the slices to the pan and heat through, serve immediately.

The flank steak cut on a wooden board and added to the pan.

Recipe Tip

Be sure to let the stuffed flank steak sit for about 10 minutes before slicing into it, this helps lock in those juices, making sure each bite is as succulent as the last. And makes it easier to slice without falling apart.

What to serve with a Stuffed Flank Steak

You could always serve this Rollè with a simple tossed salad or some delicious Simple Italian Green Beans and how about a side dish of Roasted Potatoes with Rosemary there are so many side dishes that would go well with this dish.

A slice flank steak on a white serving plate.

How to store the Rollè

To store the completely cooled rollè, by either wrapping it up tight in plastic wrap, aluminum foil or place it in an airtight container, and store in the refrigerator. It will keep in the fridge for about 3-4 days. You could also make it in advance and refrigerate the raw, stuffed flank steak for approximately 6 hours before you bake it.

When you want to serve the leftover baked rollè, it is best to reheat it in the oven. Preheat it to 350F / 180C, unwrap the steak, and place it in a baking pan, cover it with foil to keep it moist. Heat for about 10-15 minutes or until it’s warmed through.

Can I Freeze The Flank Steak?

Yes you can, wrap it tightly in freezer-safe wrap, container or freezer bag and it will keep for up to 3 months in the freezer. Let it thaw overnight in the fridge before you reheat it.

More delicious beef recipes

A slice of flake steak on a white plate.

Stuffed Flank Steak or Rollè is one of those dishes that I do rarely but when I do there never seems to be any leftovers. Cooked on a low heat it is never tough, but tender and tasty. I hope you enjoy it as much as we do! Buon Appetito!

A sliced flank steak on a white serving plate.

Italian Stuffed Flank Steak

Rosemary Molloy
This Italian Stuffed Flank Steak is also known as a Rollè, it is the perfect family, company or special occasion dinner idea.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings
Calories 246 kcal

Ingredients
 
 

  • pounds flank steak
  • 1-2 cloves garlic finely chopped
  • teaspoons oregano (divided)
  • 5 slices Prosciutto di Parma or mortadella
  • 1 cup arugula chopped also known as rocket
  • 2 large carrots chopped
  • ½ teaspoon salt (a pinch or two if using Prosciutto)
  • 2 tablespoons olive oil
  • ½ cup water ( or broth)
  • ¼ cup white wine

Instructions
 

  • On a cutting board, layer the flank steak with the chopped garlic, 1 – 1½ teaspoons of oregano, 7 slices of mortadella (if using prosciutto I removed the excess fat around the slices) cover as best as possible with prosciutto and top with chopped rucola, roll up tightly and tie with string.
  • Add 2 tablespoons of olive oil to a medium sized frying pan (with a lid), place the rolled up flank steak in the pan and brown on both sides on medium high heat, add the wine and heat until evaporated 1-2 minutes then add the chopped carrots, sprinkle with 1 teaspoon of oregano and ¼ teaspoon of salt. I really like oregano so I sprinkled a little extra on the meat and a pinch of salt also if using prosciutto depending on how salty it is you might not want to add it.
  • Add the water or broth, cover and heat on medium/high bringing to a boil, then lower the heat and continue to cook for approximately 30-35 minutes, a meat thermometer should read 130F/55C. Remove the flank steak from the pan, and let cool for 10-15 minutes, while the meat is cooling, mash the carrots in the pan and continue to heat (raising the heat) until most of the of the water evaporates, if most of the water has evaporated, then skip this part, remove the string and cut the flank into slices, add the slices to pan and heat through, serve immediately. Enjoy!

Notes

A dry white wine is usually best for cooking. Pinot Grigio, Sauvignon Blanc, and Chardonnay would make nice choices. If you won’t drink it then don’t cook with it.
If possible have your butcher butterfly or split the meat down the center so it lays flat and then run it through his meat tenderizer. You can also tenderize it at home with a mallet with the ridges on it made for tenderizing meat.
Or you can cut it yourself, slice horizontally across the steak, butterfly and pound flank steak into a thin rectangle. Place the steak so that the grain runs parallel to the edge of the counter, place the ingredient over the surface of steak as per the recipe.
To store the completely cooled rollè, by either wrapping it up tight in plastic wrap, aluminum foil or place it in an airtight container, and store in the refrigerator. It will keep in the fridge for about 3-4 days. You could also make it in advance and refrigerate the raw, stuffed flank steak for approximately 6 hours before you bake it.
When you want to serve the leftover baked rollè, it is best to reheat it in the oven. Preheat it to 350F / 180C, unwrap the steak, and place it in a baking pan, cover it with foil to keep it moist. Heat for about 10-15 minutes or until it’s warmed through.
You can freeze the flank steak, wrap it tightly in freezer-safe wrap, container or freezer bag and it will keep for up to 3 months in the freezer. Let it thaw overnight in the fridge before you reheat it.
 

Nutrition

Calories: 246kcal | Carbohydrates: 4g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 317mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4105IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from December 12, 2016

2 Comments

  1. 5 stars
    this certainly would be a hit with my family! we love doing a special sunday supper, but I normally roast a chicken. this would be a welcomed change

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