We don't always have time for fancy meals. When I cook dinner I am looking to make something quick and easy. But you won't believe this, I made a fancy steak dinner that can be ready to in about 45 minutes and will please almost any crowd.
Picture this, tender flank steak seasoned with garlic, olive oil, lots of herbs, and stuffed with prosciutto, provolone and lemon roasted asparagus. Does it get any more flavourful than that?! It may look incredibly complicated but I promise you, this will be one of the easiest meals you make this week!
Let's start with my favourite summer vegetable, asparagus. Toss in your favourite olive oil, salt, pepper, garlic and lemon zest. Line a baking sheet with aluminum foil and bake in the oven for 8 minutes.
While the asparagus is cooking, pound out your steak until it is about 1/4 inch thick then season both sides with olive oil, garlic, basil, parsley and sage.
Be sure to massage marinade in to both sides of your steak.
You're now ready to fill your flank steak with my favourite Italian ingredients! start with your prosciutto. Lay the prosciutto in the middle of the steak leaving a small border around the edges.
Then layer on your provolone. Try no to eat all the cheese before it makes it in to your steak!
By this time your asparagus should be out of the oven and ready to add to the roulade. Place asparagus spears at the bottom edge of your flank steak and prepare to roll your steak upwards, away from your body.
Once you have rolled your steak add toothpicks throughout to ensure it remains closed while cooking.
Heat a skillet over medium high heat. Add a tablespoon of butter and garlic cloves to the pan. Once pan is hot add roulade to the middle of the skillet. Allow the steak to cook for 2 minutes on each side for a total of 8 minutes on the stove top.
After searing each side of the steak place in the oven to finish cooking, about 25 minutes for medium rare. This will be up to you on how well done you like your steak. Keep in mind, because we stuffed the steak, it will take a little more time to cook than normal so don't stress!
Rare: 120 F degrees (will come up to 125 F degrees)
Medium Rare: 130 F degrees (will come up to 135 F degrees)
Medium: 140 F degrees (will come up to 145 F degrees)
Medium Well: 145 F degrees (will come up to 150 F degrees)
Well Done: 155 F degrees (will come up to 160 F degrees)
Remove your steak from the oven and let is sit for 5 minutes before cutting it in to round slices for serving. Serve with a side of your favourite vegetables and enjoy!
Recipe
Italian Flank Steak Roulade
4-6 Servings 15 Minutes Prep Time 45 Minutes Total
500 Calories Per Serving
Ingredients
3 - 4 Cloves Garlic
2 Tbsp Parsley
1 tsp Sage Leaves
1 tsp Basil
2 Tbsp Olive Oil
2 - 2 1/2 lbs Flank Steak
4 Slices Of Prosciutto
6 Slices Of Provolone
8 Asparagus Spears
1 tsp Lemon Zest
Salt & Pepper
Directions
Preheat oven to 350 degrees.
Season asparagus with olive oil, salt, pepper, garlic and lemon zest. Line a baking sheet with aluminum foil and place asparagus evenly on baking sheet. Bake in oven for 8 minutes.
While asparagus is cooking, combine olive oil, minced garlic, basil, parsley, and sage in a small bowl. Season steak with mixture on both sides.
Add prosciutto and provolone on an even layer over the steak, leaving a small border around the edges. Once asparagus has cooked add it to the bottom of the steak and roll the steak from the bottom upward, away from yourself.
Once steak is rolled, add toothpicks around the seam of the steak to ensure it stays tightly closed.
Heat a cast iron skillet over medium high heat and add butter and shaved garlic to the pan. Once pan is hot add roulade to the pan and cook for 2 minutes per side for a total of 8 minutes.
Once steak has been seared evenly add to the oven and cook for 25 minutes (medium rare) or until desired temperature.
After steak finished cooking let it rest for 5 minutes before slicing in to medallions. Serve with assortment of your favourite vegetables and enjoy!
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