Flank Steak Stuffed with Proscuitto, Roasted Red Pe

Name: Flank Steak Stuffed with Proscuitto, Roasted Red Pepper and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds Flank Steak; 1/4 pounds Thinly Sliced Prosciutto; 2 whole Red Bell Peppers, Roasted, Peeled, Seeded And Sliced; 1/4 pounds Fontina Cheese Thinly Sliced; 2 cups Spinach Leaves, Fresh; Salt And Pepper, to taste; Olive Oil, For Brushing On The Steak; 1/2 cups Chopped Italian Parsley; 1/2 cups Chopped Fresh Basil; 6 cloves Garlic, Minced; ⅓ cups Bread Crumbs; 2 Tablespoons Grated Lemon Peel; 1/2 teaspoons Crushed Red Pepper Flakes; 1 teaspoon Salt; 2 Tablespoons Olive Oil; Salt And Pepper, to taste

Servings: persons

3 pounds Flank Steak
1/4 pounds Thinly Sliced Prosciutto
2 whole Red Bell Peppers, Roasted, Peeled, Seeded And Sliced
1/4 pounds Fontina Cheese Thinly Sliced
2 cups Spinach Leaves, Fresh
Salt And Pepper, to taste
Olive Oil, For Brushing On The Steak
1/2 cups Chopped Italian Parsley
1/2 cups Chopped Fresh Basil
6 cloves Garlic, Minced
⅓ cups Bread Crumbs
2 Tablespoons Grated Lemon Peel
1/2 teaspoons Crushed Red Pepper Flakes
1 teaspoon Salt
2 Tablespoons Olive Oil
Salt And Pepper, to taste

1
Note: youll also need kitchen twine for this recipe.
2
Prepare a gas grill for indirect grilling, heating one side to high.
3
Pound flank steak to an even thickness but not too thin, season with salt and pepper.
4
Layer the flank steak(s) with proscuitto, roasted peppers, cheese and spinach.
5
Tightly roll up the flank steak around the filling and tie in 4-5 places with the kitchen twine.
6
Brush the outside of the steak with olive oil and season well with salt and pepper.
7
Grill the steak over high heat until browned on all sides about 8-10 minutes turning approximately 4 times as it cooks.
8
Move steak away from direct heat, cover and cook for another 15 minutes or until an instant read thermometer reads 125F for medium rare.
9
Remove steak from grill and let rest for 5 minutes.
10
While steak is resting combine the Italian parsley, basil, garlic, bread crumbs, lemon peel, pepper flakes, salt and olive oil in a small bowl.
11
To serve remove the kitchen twine (remember to do this!)
12
slice the steaks into 1 inch slices, place on a platter, and sprinkle gremolata over.

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds Flank Steak, 1/4 pounds Thinly Sliced Prosciutto, 2 whole Red Bell Peppers, Roasted, Peeled, Seeded And Sliced, 1/4 pounds Fontina Cheese Thinly Sliced, and more.

Yes, Flank Steak Stuffed with Proscuitto, Roasted Red Pepper and Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Flank Steak Stuffed with Proscuitto, Roasted Red Pepper and Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions