Grilled Italian Stuffed Flank Steak

Grilled Italian Stuffed Flank Steak

Prep Time

20 minutes

Cook Time

20 minutes


6 people
Grilled Italian Stuffed Flank Steak

Why Try? This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this summer!

Foodie Byte: When tying the steak, start at the outsides and work your way towards the middle.

View step-by-step photos at right to see how it all comes together.

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Another great option if a grill is not available is to oven braise the flank steak! The instructions begin on step 11 of the recipe.


  • Marinade
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped flat leaf parsley
  • 1/4 teaspoon cracked black pepper
  • 1 1/2 pounds flank steak
  • 2 – 12 ounce jars roasted red peppers
  • 3 tablespoons chopped flat leaf parsley
  • 10 thin slices prosciutto
  • 24 medium-sized basil leaves
  • 3 tablespoons grated Parmesan
  • 1/4 teaspoon coarsely ground black pepper


  • 1 For the marinade: combine all ingredients and mix well. Set aside.
  • 2 Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.” Do not cut all the way through.
  • 3 Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
  • 4 (Next day) Heat grill to medium heat.
  • 5 Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
  • 6 Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
  • 7 Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
  • 8 Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
  • 9 Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
  • 10 Remove twine and slice steak, crosswise, into ½-inch thick slices.
  • 12 Preheat oven to 350°F.
  • 13 Prepare flank steak per directions through step 7.
  • 14 Combine 1/4 cup olive oil, balsamic vinegar, garlic cloves, parsley and black pepper in shallow baking dish.
  • 15 Bake 15 minutes; baste with juices and bake an additional 20 minutes.
  • 16 Let meat rest at least 10 minutes before slicing.


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