Italian Stuffed Flank Steak

A sliced flank steak on a white serving plate.

5 from 1 vote

This Italian Stuffed Flank Steak is also known as a Rollè, it is the perfect family, company or special occasion dinner idea.

Prep Time20

Cook Time30

Total Time50

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 246kcal

Author: Rosemary Molloy

Ingredients

1½ pounds flank steak
1-2 cloves garlic finely chopped
2½ 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

US Customary - Metric

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