Stuffed Flank Steak

If you don’t have a ring on your finger and have a significant other, I’m pretty sure this will be your ticket to getting that diamond.

If you do have a ring on your finger, I’m almost positive that your significant other will see you in a whole new light. (And if you don’t have a special someone in your life, be thankful, because you get this whole roll to yourself and that’s pretty amazing if you ask me)

But I’m not kidding. This steak is that powerful.

Because nothing says I love you quite like a big piece of meat, right?

Well anyway, just trust me with this one. Not only does this steak look super fancy, but all the flavors are really wonderful together. And you can’t help but love all those beautiful colors together – it’s like a work of art.

The best part (besides getting the diamond) is that it’s really simple to make yet it looks like you spent hours on it. You can tailor it any way you’d like to fit your tastes. If you don’t like red pepper, no prob – leave it out. If you want to add some other spices like fresh basil, be my guest. If you can’t find  prosciutto sub some bacon. You get my point, right?

The recipe down below is our favorite creation, but feel free to add your own unique twist on it – just be sure to tell us all what you did so we can try your version, too!

STUFFED FLANK STEAK

4 or more servings

Ingredients:

1 ½ – 2 lb flank or skirt steak

2 – 4 T olive or coconut oil or fat of choice

4 – 6 oz mushrooms, sliced thin

1 shallot, diced

2 cloves garlic, minced

5 – 6 pieces prosciutto

2 roasted red peppers (from a jar or make your own), cut into thin strips

1 bunch of fresh spinach

1/3 cup blue cheese crumbles (omit if you cannot eat dairy or are on Whole30)

salt and pepper, to taste

½ tsp smoked paprika

kitchen twine

DIRECTIONS:

Preheat oven to 350.

Starting with the long side of your flank steak, cut it in half carefully, but don’t cut all the way through to the other end (butterfly it). You want to cut it and open it like a book. Once it’s cut and open like a book, place a piece of plastic or parchment over it and pound it to uniform thickness – about ¼ of an inch thick.

In the largest skillet you have (must fit the rolled up steak), pour 1 – 2 T oil in the pan over medium low heat. Add your shallot, garlic, and mushrooms and cook for 5 minutes. Season them with salt and pepper.

Add the mushroom mixture to the flank steak, leaving 2 to 3 inches of open space on one of the long ends.

Add the red peppers on top of the mushrooms. Then add the prosciutto slices all over the red peppers. Then add your spinach all over the prosciutto. Next sprinkle the blue cheese all over the spinach.

Starting with the long end (not the end that you left 2-3 inches of space), roll up carefully.

Now tie kitchen twine around your roll about every 2 inches. Salt and pepper and sprinkle the smoked paprika all over the outside of the roll.

Pour 1- 2 T oil back in the skillet and turn the heat to medium high.

Sear your roll on all sides until browned – it takes about a minute each side.

Transfer your skillet to the oven and cook for 20 minutes (for medium).

After the 20 minutes is up, take it out and tent your steak with alluminum foil. Let rest for 10 minutes. For steak done more than medium: cook in the oven for 30 minutes, tent steak and let rest for 10 minutes.

To serve: cut off the twine and slice in ½ – 1 inch slices and enjoy!