Stuffed Flank Steak with Roasted Peppers

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

This delicious Stuffed Flank Steak recipe and photos were was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

This marinated and stuffed flank steak makes a pretty party dish or an easy mid-week dinner if prepared the day before. It has loads of flavors and the fresh herbs add a nice freshness. Karen likes to serve this delicious flank steak with Risotto Alla Cucamong and Oven-Roasted Asparagus.

Stuffed Flank Steak with Roasted Peppers

Follow What's Cooking America on Facebook

Stuffed Flank Steak with Roasted Peppers Recipe:

Recipe Type: Beef, Sweet Bell Pepper, Flank Steak, Entree
Yields: serves many
Prep time: 30 min
Cook time: 20 min


1 (2- to 2 1/2-pounds) flank steak*
Wine Marinade (see recipe below)
2 large red bell peppers, preferably organic
2 tablespoons Spicy Chile Pepper Sauce
2 tablespoons parsley
6 slices prosciutto
Fresh basil leaves (enough to add a layer on the flank steak)
Coarse Salt or sea salt and freshly-ground black pepper

* Either have your butcher butterfly the flank steak or split the meat down the center so it lays flat and then break down the tough fibers by running it through his meat tenderizer. You can also tenderize the flank steak with a meat mallet.


Prepare Wine Marinade. Place the butterflied flank steak in a large dish, pour the prepared marinade over the top, cover tightly, and refrigerate overnight or all day.

Place the whole bell peppers either over a flame or under the broiler of your stove until the skin is charred. Place in a bowl, cover with plastic wrap, and let steam for approximately 10 minutes. Peel the charred skin off the peppers, remove stem and seeds, and cut into large chunks.

When ready to finish preparing the flank steak, remove steak from the Wine Marinade. Scrap up the parsley leaves and garlic from the marinade and rub onto the flank steak.

Using a rubber spatula, spread the Spicy Chile Pepper Sauce over the surface of the flank steak. Place the bell pepper chunks on top of the pepper sauce, sprinkle parsley leaves over the top, then make a layer of prosciutto slices, and then spread the fresh basil leaves over the top.

Begin rolling up the flank steak with the edge closest to you and roll away from you (the steak should be rolled parallel to the grain so that once you cut into the steak, you are cutting against the grain). Once rolled, tie the flank steak roll up with cooking string every 2 inches or so. Sprinkle the roll with salt and pepper.

Unrolled Flank Steak

Rolled Stuffed Flank Steak

Preheat barbecue grill. Place prepared flank steak rolls onto the hot grill. Cover barbecue with lid, open any vents and grill until steak is medium rare, for approximately 15 to 20 minutes, or until the internal temperature reaches desired temperature on your meat thermometer. Turn the rolls every few minutes and baste with any leftover Wine Marinade. This steak is best cooked rare to medium rare.

    Rare - 120 degrees F
    Medium Rare - 125 degrees F
    Medium - 130 degrees F

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Once cooked, remove the flank steak rolls from the grill and place on a separate plate. Cover with aluminum foil and let rest for approximately 6 minutes before cutting. Remove the string and, using a very sharp knife, slice the flank steak into individual rolls. NOTE: Your end pieces may not be perfect, so reserve those for a snack.

Sliced Stuffed Flank SteakWine Marinade:
1/4 cup extra-virgin olive oil
1/2 cup red wine vinegar
5 to 6 cloves garlic, minced
2 tablespoons fresh, chopped Italian parsley leaves
1/4 teaspoon freshly-ground black pepper

In a bowl, whisk the olive oil, vinegar, garlic, parsley, and pepper to together.



Contact Linda Stradley - By Google

What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy