Stuffed Flank Steak Recipe with Prosciutto and Mushrooms

Stuffed Flank Steak Recipe – Nothing says “Be Mine” like Stuffed Flank Steak with Prosciutto and Wild Mushrooms.

Cooked Flank Steak

Stuffed Flank Steak was one of the first “fancy meals” I made when learning how to cook. It was also the first meal I ever made requiring kitchen twine.

I had all the ingredients ready for a recipe I found in an old cookbook, and was about to get started when I looked over the page and realized I needed kitchen twine. This was before the internet (can you even imagine?) so I was unable to Google kitchen twine. Instead, I went out to the garage and started rummaging around.

A few minutes later I returned with a large green roll of nylon garden twine. Surely this would work, right?

I prepped and rolled the flank steak as directed, and was about to put it in the pan when it dawned on me that nylon was PLASTIC and would melt all over my meat.

After a second trip to the garage, I emerged with long strands of all-natural raffia. Using the ribbons of raffia, I tied up my flank steak, again, and continued with the recipe. The raffia did the trick, be it singed a bit, but during my next trip to the market I made sure to buy a big roll of kitchen twine.

Stuffed Flank Steak with Prosciutto and Wild Mushrooms is a lovely dish to cook for your sweetie on Valentines Day. It’s visually pleasing, loaded with rich flavors, and is easy to pop in the oven while you work on your side dishes.

The provolone cheese, earthy sautéed mushrooms, salty bite of prosciutto, and peppery arugula are a winning combination. This pairs well with brussels sprouts and creamy risotto.

What Ingredients You Will Need

• Flank Steak
• Garlic Cloves – finely chopped
• Olive Oil – separated 
• Wild Mushrooms – you want to slice them thin for this recipe
• Bunch of Fresh Arugula
• Prosciutto Slices
• Provolone Slices – the thin 
• Flour – just a few tablespoons
• Paprika
• Salt and Pepper
• Kitchen twine

How To Make This Flank Steak Recipe

Here are the simple instructions to impress your significant other…

1. Heat a large (12- to 13-inch) skillet over medium heat on the stovetop. Add 2 tablespoons olive oil and the mushrooms to the skillet and sauté until soft—about 10 minutes. Add the garlic and salt and pepper to taste. Sauté another 2 minutes, then remove from heat.
2. Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, pound the steak (tenderizing) into a 9×12-inch rectangle—1/4-inch thick.
3. Lay the cheese over the steak, leaving a 2- to 3-inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
4. Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 teaspoon salt, 1/2 teaspoon pepper, paprika and flour and rub over the roll.
5. Preheat the oven to 350 degrees F. In a large skillet heat 2 tablespoons of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
6. Transfer the skillet to the oven and bake until the steak roll is cooked through and cheese is melted—30 minutes. Tent with aluminum foil and let the meat rest for 10 minutes, then carefully slice with a sharp knife, 1/2-inch pieces.

Get the Complete (Printable) Stuffed Flank Steak Recipe Below. Enjoy!

Frequently Asked Questions 

How Long Will My Steak Last In The Fridge?

You can store this recipe in an airtight container for 3 to 5 days in the refrigerator. 

How Do You Keep The Meat From Getting Chewy?

This steak cooks best at a high temperature for a short amounts of time. Make sure to only cook it to medium-rare and allow it to rest to keep as much of the juices in as possible. 

Does This Cut of Meat Need a Marinade?

I did not marinate this cut of beef to make this recipe, but you can if you would like! This steak takes on the flavors of a marinade very well! Leaving it as-is offers a clean beefy flavor. 

What Can I Use To Make A Marinade?

A flank steak marinade should start with a liquid base (like soy sauce). Then add in something acidic (like lemon juice), something sweet to help with browning (like brown sugar), and something spicy (if you’re feeling up to it). 

Can I Freeze This Flank Steak?

Yes, you can. Make sure to cool the cooked meat down completely. Then slice the meat into individual pinwheels and wrap them up separately with plastic wrap. Then place them all in a freezer bag to store in the freezer. You can keep them there for up to 6 months. (Make sure to label the date on there so you know how long it has been in there!)

Can I Grill This Recipe?

Yes, you can! Make sure to warm up the grill and carefully brush the grates with oil. Then when you are ready to cook it, grill it on 3-4 sides for about 3 to 5 minutes.

Other Great Date Night Foods

• Cast-Iron Skillet Steak Bites with Mushrooms
• Steak Fajitas Stuffed Avocado
• Crunchy Jalapeno Bacon Stuffed Mushrooms
• Steak Diane (Cheesecake Factory Copycat Recipe)
• Caprese Flatbread with Balsamic Vinegar Reduction
• Chipotle BBQ Chicken Skewers  
• Chilaquiles Recipe with Marinated Skirt Steak
• Black Pepper Chicken Stir Fry
• Chicken Chipotle Burrito Bowl

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5 from 9 votes

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Stuffed Flank Steak with Prosciutto and Mushrooms

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Nothing says "Be Mine" like Stuffed Flank Steak with Prosciutto and Wild Mushrooms.

 

Servings: 6

Ingredients

US Customary – Metric

• 2 pounds flank steak
• 2 cloves garlic finely chopped
• 4 tablespoons olive oil separated
• 8 ounces wild mushrooms sliced thin
• 1 bunch fresh arugula
• 6 slices prosciutto
• 8 slices provolone thin
• 2 tablespoons flour
• 1 teaspoon paprika
• Salt and pepper
• Kitchen twine

Instructions

• Heat a LARGE (12- to 13-inch) skillet over medium heat. Add 2 tablespoons olive oil and the mushrooms to the skillet and sauté until soft—about 10 minutes. Add the garlic and salt and pepper to taste. Sauté another 2 minutes, then remove from heat.
• Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, POUND the steak into a 9×12-inch rectangle—1/4-inch thick.
• Lay the cheese over the steak, leaving a 2- to 3-inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
• Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 teaspoon salt, 1/2 teaspoon pepper, paprika and flour and rub over the roll.
• Preheat the oven to 350 degrees F. In a large skillet heat 2 tablespoons of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
• Transfer the skillet to the oven and bake until cooked through and cheese is melted—30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in 1/2-inch pieces.

Nutrition

Serving: 1serving, Calories: 479kcal, Carbohydrates: 5g, Protein: 45g, Fat: 30g, Saturated Fat: 12g, Cholesterol: 122mg, Sodium: 468mg, Potassium: 780mg, Fiber: 1g, Sugar: 1g, Vitamin A: 940IU, Vitamin C: 4mg, Calcium: 346mg, Iron: 3.3mg

Course: Main Course

Cuisine: American

Author: Sommer Collier

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