For those who love the rich, vibrant flavors of Mediterranean cuisine, this Sun-Dried Tomato Pesto Stuffed Flank Steak is the perfect gourmet dinner. Flank steak is pounded thin and rolled up with layers of pesto, prosciutto, Parmesan, and spinach, creating a flavorful pinwheel that looks as impressive as it tastes. This dish offers an elegant yet simple way to elevate a weeknight meal or impress guests at a special occasion. The combination of savory prosciutto, tangy pesto, and fresh spinach makes every bite a burst of flavor.
Ingredients:
- 1 ½ pounds flank steak, pounded thin
- Salt and pepper to taste
- ¼ cup prepared pesto
- ¼ pound thinly sliced prosciutto
- ⅓ cup grated Parmesan cheese
- 1 cup baby spinach leaves
- 1-2 tablespoons olive oil
Instructions:
Step 1: Prepare the Flank Steak
Begin by placing the flank steak on a cutting board and covering it with a sheet of plastic wrap. Using a meat mallet or rolling pin, pound the steak until it’s evenly thin, about ¼ inch thick. This helps the steak cook evenly and makes it easier to roll.
Step 2: Spread the Pesto
Remove the plastic wrap and spread the prepared pesto evenly over one side of the steak, making sure to cover it from edge to edge. The pesto adds a flavorful, herby base that complements the richness of the other ingredients.
Step 3: Layer the Filling
Next, layer the thin slices of prosciutto on top of the pesto, followed by a sprinkle of grated Parmesan cheese. Finally, evenly distribute the baby spinach leaves across the entire surface of the steak. These layers create a delicious filling that will roll up beautifully.
Step 4: Roll and Secure the Steak
Starting at one of the shorter ends of the steak, carefully roll it up into a tight pinwheel. Once rolled, use kitchen twine to tie the steak in 2-3 places to hold it securely during cooking. This will ensure that the filling stays intact as the steak cooks.
Step 5: Sear the Steak
Heat 1-2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the stuffed flank steak and sear it for 2-3 minutes on each side until it develops a golden-brown crust.
Step 6: Roast the Steak
After searing, transfer the skillet to a preheated oven at 375°F (190°C). Roast the steak for 20-25 minutes, or until it reaches your desired level of doneness. For a medium-rare finish, target an internal temperature of approximately 135°F (57°C). After taking the steak out of the oven, let it rest for 5-10 minutes to let the juices settle and redistribute.
Step 7: Slice and Serve
Once the steak has rested, carefully remove the kitchen twine and slice the steak into 1-inch thick pinwheels. Pair the steak with your preferred accompaniments, like roasted veggies, creamy mashed potatoes, or a crisp salad.
Conclusion:
This Sun-Dried Tomato Pesto Stuffed Flank Steak is a show-stopping dish that’s surprisingly easy to prepare. The combination of tender flank steak, rich pesto, savory prosciutto, and fresh spinach creates a deliciously flavorful and gourmet meal. Perfect for dinner parties or a special family meal, these steak pinwheels are as visually stunning as they are delicious. Try this recipe, and impress your guests with a meal that tastes as good as it looks!