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Get ready to show off your cooking skills with this Stuffed Flank Steak that is tender, juicy, and bursting with cheese, garlic, and herbs.

It’s a show stopping food that looks complicated (and will definitely impress all your guests) but that is super simple and going to leave you wanting more.

 

 

If you have ever eaten a meal and thought about how delicious it was the next day, then you’ll know how delicious this grilled stuffed flank steak is.

Steak. Cheese. Garlic. Sage. Parsley. Onions. Holy buckets.

I love how easy this stuffed flank steak is. I always ask my butcher to do most of the prep work, though you can do that yourself with a little effort too.

And then it’s just putting it all together and cooking it up quickly on the grill.

The steak comes in perfectly edible portions and as steak can be expensive I find cooking it this way not only tastes heavenly but cuts down on the costs to feed my family steak also.

Like little pinwheels of dripping tender steak, my kids cannot resist the beauty and flavor of this meal.

 

 

What is Flank Steak?

A steak flank is the cut of the beef taken from the lower chest of the cow. This area of the cow tends to be more muscle and therefore flank steak is somewhat chewier than other steaks,

When prepared as stuffed flank steak pinwheels, the steak isn’t tough and remains nice and tender.

Though the steaks can be chewier than other cuts of steak the flavor of beef flank steak is absolutely incredible compared to other cuts of steak.

 

 

Is Flank Steak the Same as Skirt Steak?

Although many people interchange the names flank steak and skirt steak, they are actually two different pieces of meat. Skirt steak is the shaped muscles of the cow.

This makes the meat a little more delicate and you must be more careful when cooking not to overdo the meat and cause it to become chewy.

Despite this, flank steak or skirt steak will both work when cooking stuffed flank steak. They both hold up well when tenderized, stuffed, and grilled.

 

 

Ingredients for Stuffed Flank Steak

Here’s what you’re going to need:

• Garlic: Use minced garlic cloves or garlic paste.
• Shallots: I prefer making the stuffed flank steak with shallots but you could also substitute with onions if preferred.
• Parsley: Use fresh parsley leaves for best flavor. If you use dried leaves, adjust the amounts accordingly.
• Sage: I also use fresh sage though you can substitute for dried here as well. Just follow the directions to adjust accordingly.
• Olive Oil: The flavor of the olive oils blends really well with the herbs and cheeses. I believe you could also substitute with avocado oil and have similar results.
• Flank Steak: If you are going to a butcher to get your flank steak, ask them to do most of the work. You need the flank steak butterflied and tenderized. Some butchers are willing to do that for you and others are not. Remember you can always substitute with skirt steak too.
• Prosciutto: I don’t often cook with prosciutto and if that is you and you aren’t even sure where to start, I’ll give you a hint. Your butcher probably has this also. Prosciutto is an Italian dry cured ham that is thinly sliced in order to fit in the stuffed flank steak pinwheel.
• Provolone: It’s cheese that is soft smoked and has a mellow flavor.
• Kitchen String: Kitchen string can be purchased at almost any grocery store. 
• Skewers: Skewers help hold your steak together and makes it easier to turn on the grill.
• Salt and Pepper: For flavoring! 

 

 

How to Make Flank Steak Tender

Easiest Answer – have your butcher butterfly the steak and tenderize it for you. Less work. If your butcher can’t do it for you though it’s actually not that hard.

Place your hand on top of the steak and slice the steak horizontally, almost cutting to the edge but not quite. Your steak should open up like a book.

Place plastic wrap or wax paper on top of the steak and gently pound with a hammer, meat tenderizer, rolling pin, or even a heavy skillet.

You can get the meat as thin as you’d like as you’ll be rolling it up. Remember, you don’t want holes in the steak or your stuffing will fall right out. So thin but not holey.

Pro Tip: One of the biggest tips I’ve learned in cooking flank steak is that if you let it come to room temperature before cooking, it prevents the meat from seizing upon hitting the grill.  Giving you a more tender and tasty steak and cooking more evenly.

 

 

How to Prepare Stuffed Flank Steak

1. Herbs: Allow your garlic, shallot, parsley, sage, and olive oil to marinade a bit while you prep your steak. This will let the flavors blend.
2. Steak: Tenderize according to directions above. If your butcher prepped it for you then skip this step.
3. Layer: Top steak with marinade, prosciutto, and provolone, leaving a border on the outside edges.
4. Roll: Like a pinwheel or cinnamon roll! The steak will unroll rather quickly so be sure to tie the ends off first. Then tie the rest into one inch pieces, stick in the skewers, and slice.
5. Grill: Because you sliced the skewers before grilling them, they should cook pretty quickly. When it’s rainy, or my grill is covered in snow and ice, I’ve also cooked these in a cast iron pan and had them turn out beautifully.
6. Serve: If you let the grilled flank steak rest for 10 minutes before serving I find the flavor has the opportunity to meld together and tastes even better.

 

 

How to Grill Stuffed Flank Steak

In these perfectly sized portions, the cooking goes very quickly. Plan on cooking around 3 minutes on each side.

That’ll leave the steak tender and juicy and bursting with all that stuffed goodness.

 

 

More Beef Recipes You’ll Love…

• Spaghetti Sauce with Prego
• Crockpot Beef Stew
• Chimichanga
• Garlic Butter Steak
• 20 Minute Enchiladas
• Taco Filling
• Swedish Meatball Recipe
• Crockpot Sweet and Sour Meatballs
• Cheeseburger Quesadilla
• Philly Cheesesteak Sandwich
• Pepper Steak and Rice
• Chili Burrito
• Lasagna with Cottage Cheese
• Pineapple Beef Stew

 

Stuffed Flank Steak may seem complicated but it’s really not. It is an easy, quick, glamorous looking meal. Everyone will love sinking their teeth into each delicious bite. Enjoy!

 

Originally Posted: September 22, 2014

Photos & Text Updated: July 16, 2021

 

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