Grilled Stuffed Flank Steak with Pesto, Mozzarella, and Prosciutto
A spiral of melting cheese and vibrant basil elevates any backyard barbecue.
Bring Italian inspiration to your grill with this classic stuffed flank steak recipe, combining juicy beef with vibrant pesto, creamy mozzarella, and savory prosciutto for a flavorful summer centerpiece.
Why This Recipe Works
- Flavor-packed fillings: Pesto brings herbal brightness, mozzarella lends creamy richness, and prosciutto offers depth and saltiness.
- Flank steak’s ideal texture: Its broad surface makes it perfect for rolling and stuffing, and it cooks quickly over high heat.
- Impressive presentation: The spiral cross-section, filled with melting cheese and green pesto, wows any gathering.
- Versatile for outdoor or indoor cooking: Works with gas or charcoal grills, and can be finished under the broiler if needed.
What You’ll Need
- Flank Steak: A lean, flavorful cut, best when grilled quickly and sliced across the grain.
- Pesto: Choose homemade or a good-quality store-bought basil pesto.
- Fresh Mozzarella: Use whole-milk mozzarella (not pre-shredded), as it melts best.
- Prosciutto: Thin Italian dry-cured ham, adding savory notes.
- Salt and black pepper for seasoning.
- Olive oil to brush the steak and help prevent sticking.
- Kitchen twine for tying the rolled steak.
Step-by-Step Guide: How to Make Stuffed Flank Steak
1. Butterfly the Flank Steak
Lay the steak flat on a cutting board. With the knife parallel to the cutting board, carefully make a horizontal cut along the long side, opening the steak like a book. Take care not to cut all the way through. The goal is to create a steak that’s about half an inch thick.
2. Flatten the Meat
Cover the steak with plastic wrap. Use a meat mallet or rolling pin to gently pound it to an even thickness (about 1/2 inch or slightly less). This helps ensure even cooking and makes rolling easier.
3. Add the Fillings
- Spread an even layer of pesto across the surface.
- Arrange thin slices of mozzarella to cover most of the pesto.
- Top with a layer of prosciutto slices, overlapping them slightly.
Avoid overfilling the steak, as it can make rolling and tying more difficult.
4. Roll and Tie
Starting from the long side, tightly roll up the steak, keeping the filling inside. Tie the rolled steak at 1- to 2-inch intervals using kitchen twine. This secures the filling and maintains a uniform shape during grilling.
5. Season and Prepare the Grill
Brush the outside of the rolled steak with olive oil, then season the exterior with salt and black pepper.
Preheat your grill for high, direct heat (charcoal or gas). Clean and oil the grates to prevent sticking.
6. Grill the Stuffed Flank Steak
Place the stuffed steak roll directly over the hottest part of the grill. Cook, turning every 2 to 3 minutes, until an instant-read thermometer inserted into the thickest part registers 125–130°F for medium-rare. This usually takes 10–15 minutes.
- If the outside browns too quickly, shift to indirect heat to finish cooking gently.
- Keep an eye out for cheese melting out—some leaks are inevitable but try to minimize by rolling tightly.
7. Rest, Slice, and Serve
Let the steak rest, tented loosely with foil, for 5–10 minutes. Resting allows juices to redistribute.
Snip and remove the twine, then slice the steak crosswise into thick pinwheels.
Serve immediately with extra pesto or a simple green salad.
What others are reading
Recipe Table: Grilled Stuffed Flank Steak
| Prep Time | 20 minutes |
|---|---|
| Cook Time | 12–15 minutes |
| Rest Time | 5–10 minutes |
| Total Time | 35–45 minutes |
| Yield | Serves 4–6 |
| Skill Level | Intermediate |
Ingredient List
- 1 (2-pound) flank steak, trimmed
- 1/2 cup basil pesto (store-bought or homemade)
- 6 ounces fresh mozzarella, sliced
- 4 ounces thinly sliced prosciutto
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- Kitchen twine
Grilling and Preparation Tips
- Let steak come to room temperature before grilling for most even cooking.
- Do not overstuff. Too much filling will leak out during grilling.
- Roll as tightly as possible. Gaps can allow cheese and fillings to escape.
- Sear over direct heat, but finish over indirect heat for a more gentle cook, especially if your grill runs hot.
- Use an instant-read thermometer for doneness—125–130°F is ideal for medium-rare.
- Let the roll rest before slicing to retain juices.
Variations and Substitutions
- Cheese: Try provolone, fontina, or goat cheese instead of mozzarella.
- Greens: Layer in spinach or arugula for extra color and flavor.
- Other fillings: Roasted red peppers, sun-dried tomatoes, or sautéed mushrooms work well.
- Meats: Substitute thinly sliced coppa or speck for prosciutto.
- Herb pastes: Swap in sun-dried tomato tapenade or olive spread for different profiles.
Serving Suggestions
- Pair with a bright, lemony salad (arugula is especially good).
- Drizzle with extra pesto or a balsamic reduction before serving.
- Serve alongside grilled vegetables or crusty bread to make it a meal.
- Chill leftovers and slice thin for hearty steak sandwiches the next day.
Nutritional Considerations
This dish is high in protein, with moderate fat from cheese and prosciutto. For a lower-fat version, use part-skim mozzarella and less prosciutto. Keep in mind pesto contains nuts and cheese, so adjust portions for dietary needs.
Frequently Asked Questions (FAQ)
Do I need to butterfly the steak myself?
Many butchers will butterfly the steak on request, but it’s not difficult to do at home: just use a sharp knife and work slowly to achieve an even thickness.
Can I prepare the steak in advance?
Yes. Assemble and roll the steak, then wrap tightly and refrigerate for up to 24 hours before grilling. Take it out 30–45 minutes before cooking to come to room temperature.
What if I don’t have a grill?
You can sear the rolled steak in a cast-iron skillet over high heat, then finish in a hot oven (425°F), turning occasionally, until it reaches the desired internal temperature.
How do I prevent cheese from leaking?
Seal ends of the steak roll as best you can and tie securely. Some cheese leakage is inevitable, but rolling tightly minimizes this and still ensures gooey results.
How should I slice the steak?
After resting, use a sharp knife to cut crosswise into 1- to 1.5-inch-thick pinwheels for the classic spiral look.
Pro Tips for Success
- If using charcoal, combine direct and indirect zones for more control over cooking speed.
- Let the finished steak rest before slicing to maintain maximum juiciness.
- Add a sprinkle of flaky sea salt and a squeeze of lemon for brightness just before serving.
- Use leftover pesto as a dipping sauce or stir into mayonnaise for an instant sandwich spread.
Conclusion
This grilled stuffed flank steak brings together bold Italian flavors and striking presentation with just a handful of ingredients. With careful rolling and attention to cooking, it’s a dish that’s both approachable and sure to impress.
More FAQs
Q: Can I substitute skirt steak for flank steak?
A: Yes, skirt steak also works, but is narrower and may require two rolls instead of one.
Q: What’s the best way to reheat leftovers?
A: Warm gently in a low oven (250–275°F) covered with foil. Microwave reheating can make the beef tough.
Q: Is kitchen twine necessary?
A: Yes; it’s the best way to secure the roll. If you don’t have twine, soaked toothpicks can help seal the edges.
Related Recipes
- Grilled steak pinwheels with sautéed mushrooms and blue cheese.
- Stuffed rolled chicken breasts with pesto and mozzarella.
- Grilled vegetables with balsamic glaze.
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