“Ultimate Stuffed, rolled and seared Flank Steak”

Updated: Aug 7, 2020


First ya need a 1 1/2lb Flank Steak butterflied (cut down the middle length wise...kind of like an envelope opening) Lay them out and pound'm out so they are even in thickness...not too thin

First ya need a 1 1/2lb Flank Steak butterflied (cut down the middle length wise…kind of like an envelope opening) Lay them out and pound’m out so they are even in thickness…not too thin



then get two shallots and dice them up with with 4 to 6 cloves of garlic chopped and smashed fine and a nice bunch of fresh basil diced up. Saute it up until shallots aren't as bright white in about a tbsp of olive oil and two tbsp butter.

then get two shallots and dice them up with with 4 to 6 cloves of garlic chopped and smashed fine and a nice bunch of fresh basil diced up. Saute it up until shallots aren’t as bright white in about a tbsp of olive oil and two tbsp butter.



coat the meat (both pieces) with the mixture evenly

coat the meat (both pieces) with the mixture evenly (I also sprinkle a little Montreal steak seasoning on it for added flavor…has all the salt, pepper and spices ya need)



top with an even layer of fresh spinach

top with an even layer of fresh spinach



and top that with a layer of provolone cheese (or what ever ya want

and top that with a layer of provolone cheese (or what ever ya want



tightly roll it up and make sure you keep pulling it back so you dont roll the fillings out the front

tightly roll it up and make sure you keep pulling it back so you dont roll the fillings out the front



Should look like this

Should look like this



with butchers twine (any store sells it and if ya cant find it ask the butcher for some) toe a tight ring around it every 2" to 2 1/4" inches

with butchers twine (any store sells it and if ya cant find it ask the butcher for some) toe a tight ring around it every 2″ to 2 1/4″ inches



Cut the meat between the strings so it looks like this

Cut the meat between the strings so it looks like this



While your oven is preheating (to 400 deg) take a bottle or 3/4 to 1 cup of good Balsamic vinegar and simmer it over med-high heat until reduced by half and nice and syrupy (maybe 10 minutes or so...dont remember) which you will drizzle over this later

While your oven is preheating (to 400 deg) take a bottle or 3/4 to 1 cup of good Balsamic vinegar and simmer it over med-high heat until reduced by half and nice and syrupy (maybe 10 minutes or so…dont remember) which you will drizzle over this later