Stuffed Flank Steak with Pesto

Serves: 4-6


1 whole flank steak, about 2-2 ½ pounds, trimmed of excess fat

Kosher salt and freshly ground black pepper

¼ - ½ cup Simple Pesto

½-3/4 cup toasted pine nuts

3-4 ounces thinly sliced prosciutto

4 ounces thinly sliced Romano, mozzarella, or provolone cheese


Lay the steak on a cutting board with the grain running parallel to the edge of the counter. Trim left and right edges to form a clean rectangle. Reserve the scraps for another use. (I throw them on the grill to nibble on!) Hold the steak flat with your non-knife holding hand. With a sharp boning knife, carefully slice the steak, leaving the back edge attached by ½ to ¼ inch of meat. Open the steak and gently flatten the middle seam with your hand to form a large perfect rectangle.

Season the steak on the exposed side with salt and pepper. Spread half of the pesto evenly over the steak, leaving a 1 inch border at the top and bottom without pesto. Sprinkle with pine nuts. Layer the prosciutto and mozzarella over the steak, leaving the top and bottom borders free of prosciutto and cheese.

Carefully roll the steak away from you (the grain should run width-wise) tightening as you go until it is rolled into a tight cylinder. Let it rest with its seam-side down.

With butcher’s twine (the white kind), tie the beef tightly, spacing the ties evenly every 1 ½ inches along the rolled steak. Insert a skewer through each piece by the twine. Using a sharp knife, carefully cut between the ties to make pinwheels. Leave the twine and skewers on the meat. Season with salt and pepper.

Light the grill with either charcoal or gas. On a charcoal grill, spread the coals evenly over half of the grate. On a gas grill, set half the burners to high heat. Place the pinwheels on the hot side of the grill and cook without moving until well charred, about 3 minutes on the first side. Flip the steaks and char the second side, about 3 minutes longer. Transfer to the cooler side of the grill, cover, and cook until an instant-read thermometer inserted into the center registers 120 degrees F for medium, or 130 degrees F for medium. Transfer to a platter, let rest for 5 minutes. Serve with remaining pesto and a drizzle of olive oil.

To cook on the stove: Add 2 Tbsp Flying Olive Extra Virgin Olive Oil to a large stainless steel or cast iron skillet over medium-high heat until just shimmering. Add the pinwheels and cook without moving until well browned on the 1st side, about 3 minutes. Flip the pinwheels over and continue cooking until the 2nd side is browned and an instant read thermometer registers 120 degrees F for medium-rare or 130 degrees F for medium. Reduce the heat as necessary if steak starts to smokes or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest, lightly covered with foil, for 5-10 minutes. Remove the skewers and twine before serving. Serve with remaining pesto and a drizzle of olive oil.

Submitted by Barb L.