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When we have friends and family over and want to treat them to a special dinner, this Stuffed Flank Steak recipe is a stunning meal that will impress.
One of my favorite cuts of prime beef is the flank steak, which is the cut from the underside of beef, lean and best served medium-rare. In this flank steak recipe, you’ll find how easy it really is and how to cook flank steak. While at the butchers counter at The Fresh Market, I always ask them to butterfly the beef, which saves me time at home, plus they are more than happy to go the extra mile.
If you’re needing seasonal inspiration, I’ve found that the best place to find it is at The Fresh Market! As soon as I walk in their stores, I’m greeted with stunning flowers, the sounds of relaxing music, and the best quality produce, meats and brands. The Fresh Market is where I go to find everything I need to from tasty family meals to all that’s needed to entertain friends and family. I have been an avid shopper for years, it’s been my foodie therapy. While finding baked breads, great ideas for meals, and wanting to take home every loaf of freshly baked bread, I also get enjoy sipping on their freshly brewed coffee (my other therapy). The Fresh Market is a true foodie destination, ready to provide you with the freshest of ingredients so that you can impress your friends and family.
To find The Fresh Market near you, visit their store locator.
Right now is the time to enjoy The Fresh Market’s selection of USDA Prime Beef. From USDA Prime Flank Steaks to Prime Rump Roast, Eye of Round and Bottom Round Roast, and from USDA Prime Rib-Eye Steak to London Broil. You can find USDA Prime beef every day at The Fresh Market. Prime beef is highest quality beef that is classified by the USDA. With it’s stunning marbling, it means you get the juiciest, most flavorful and tender beef you can buy. To learn more about fresh deals, cooking and serving tips from The Fresh Market, click here for prime beef inspiration or click here for information on other in season specials.
Stuffed flank steak recipes, otherwise known as stuffed flank steak pinwheels, can be found in so many flavors, and for this one, I’ve made my all time favorite, filling it with prosciutto, cheese, and mixed herbs to create a decadent meal. I love to serve it up with simple salads and flavorful sides, such as Brussels sprouts au gratin.
- 1 (1 1/2-to 2-lb) USDA Prime flank steak
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese
- 1/2 cup fresh rosemary, chopped
- 1/2 cup Italian flat leaf parsley, chopped
- 2 tsp. dried thyme
- 4 cloves garlic, minced
- 4 oz thinly sliced Prosciutto
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Olive Oil
- 2 tsp garlic powder
You will need about 8 - 10, 10-inch pieces of kitchen twine.
***If your butcher has already butterflied the flank steak for you, skip to step 3 after preheating oven.
- Preheat oven to 450°F.
- How to butterfly flank steak: Using a sharp knife, carefully slice the the flank steak lengthwise into two pieces, but do not cut all the way through. With a meat tenderizer or rolling pin, pound the steaks until they are as evenly thin as possible, no more than about 1/2-inch thick. Sprinkle with salt and pepper on both sides.
- In a small bowl, combine the cheese, rosemary, parsley, thyme, and garlic, set aside.
- Layer the thinly sliced prosciutto over the steak, leaving a 1 inch border all around.
- Scatter the herb and cheese mixture over the prosciutto.
- From the short side, start to roll the steak up so that the grain of the meat runs the length of the roll. Tie the steak close with the twine about every 2 inches.
- In a small mixing bowl, whisk together the balsamic vinegar, olive oil and garlic powder together, place in a 9x13 casserole dish. Place the stuffed flank steak into the dish, rolling it in the balsamic mixture until it is well covered all over, make sure the stuffed flank steak is seam side down before cooking.
- Bake uncovered in the 450°F preheated oven, and cook for 35 - 45 minutes, for medium rare. Remove from oven, cover with foil and allow to rest for no less than 15 minutes or up to 30 minutes before slicing.
- Once the meat has been allowed to rest, cut the twine to remove, and slice into flank steak pinwheels, , about 1 inch thick, and serve spiral side up.
Optional: For an even richer stuffed flank steak, layer with 1 cup shredded mozzarella cheese along with the Parmesan cheese.
When rolled with the grain running lengthwise, this will allow you to cut against the grain.