About a month ago, I grilled a rolled and stuffed flank steak. I never had the intention of writing about it. Instead, I was just playing around with some ingredients and, as I tend to do, took pictures. The pictures, which I posted to social (something else I tend to do) and the meal, turned out excellent. Granted it’s hard to screw something like this up, it’s basically a glorified roast. I just felt it was better than I expected. It was the kind of good I wake up thinking about.

When Dad asked me for the recipe, I knew just reciting it over the phone wouldn’t work. Dad is a man of precision and accuracy. I would need to write it down, and if I had to write it down, I’ll just twist my own arm and make it again.

Oddly enough, I have a hard time routinely finding flank steak at either of the two grocery stores I shop. It’s hit and miss. I had to scramble to find it for this recipe. I have no idea if it’s seasonal, holiday centric, or what, but if there is anything I would like to see routinely, it’s flank steak. It’s relatively in-expensive, versatile and is great at feeding a group.

When it comes to preparation, a marinade can add a lot to this cut. Although, I believe the stuffed route is the most interesting of the two. Not only does the stuffing bring more variety than a marinade, it also yields options for texture, which I took advantage of here.

Was it as good as the first time? Without a doubt, yes. Now hopefully Dad thinks the same. I need to get writing.

Stuffed Flank Steak with Prosciutto & Goat Cheese

by Another Pint Please

1 flank steak, 3-4 pounds

5 slices prosciutto

1/2 cup chopped walnuts

1/2 cup flat leaf parsley, fresh

1 clove garlic, chopped

4 oz goat cheese

salt and pepper

olive oil

butcher twine

1. Remove any excessive fat and sinew from the flank steak.

2. Butterfly the flank steak.

Note: Flank is relatively thin, which can make this a bit tricky. To make the process a little easier, be sure to use a large sharp knife. Also, bring the steak close the edge of the counter and cut into the flank so that your wrist hangs off the edge. This allows for the blade to remain parallel to the countertop during the cut. I find if cutting directly over the countertop, I dip the blade too much while keeping my hand above the work surface.

Starting at one corner, slice into the center of the steak with the grain along the long edge.

Being careful to keep the knife parallel, continue to cut, stopping approximately 1/2 inch from the other long edge, until the meat can open like a book.

Flip the steak over.

The flank steak should be of uniform thickness. If any meat is remaining at the “hinge,” slice it off.

Flip the steak back over so that the grain runs from left to right.

3. Season generously with salt and pepper.

4. Starting at the edge closest to you, cover the steak with the prosciutto slices.

5. In a small food processor, combine the walnuts, parsley, and garlic.

Place the mixture evenly across the proscuitto keeping it off the far long edge by several inches.

6. Add the goat cheese in the same way.

7. Keeping the meat tight, roll the steak away from you towards the far edge.

When done, it should look like this:

8. Using butcher twine, secure the flank steak.

9. Start in the middle of the steak with the first piece of twine and then work towards the outside.

5 knots should easily hold the steak together.

10. Prepare the grill for a two zone fire with medium-high heat (400-450 F).

11. Lightly brush the steak with olive oil.

12. Sear each side of the steak over direct heat. Approximately 2 minutes a side, for 8 minutes total. Move the steak to indirect heat and continue to grill for approximately 20 more minutes, or until the internal temperature of the flank steak is 130 F, as measured with an instant-read thermometer.