Posted by: acooksca | 04/02/2009

Flank Steak stuffed with Aged Provolone

flank-steak-1aAll you need are three ingredients and a few pieces of kitchen string. Rolled, stuffed flank steak is an easily prepared main course or buffet item. It’s also a great medium in which to highlight aged, imported Provolone.

Piccante (aged) Provolone is assertive and not generally eaten as a table cheese. It adds its full flavor generously to other ingredients, such as in this preparation. Domestic Provolone is too tame to add much to the flank steak roll.

These stuffed flank steak slices are equally tasty at room temperature or chilled


1 (1 1/2-lb) piece flank steak
1 Tbl. olive oil
4 oz thinly sliced prosciutto
8 oz aged imported Provolone, sliced or grated (see Cooks’ notes below)
3 tablespoons butter


Butterfly steak by cutting it horizontally almost, but not all the way, in half. Open it like a book and place between sheets of plastic wrap. Gently pound meat to 1/4 inch thick (use a meat pounder, side of a can, or side of your fist).

Discard top sheet of plastic wrap and turn steak so the grain of the meat is running left to right. Rub the tablespoon oil onto steak and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange prosciutto in a slightly overlapping layer on steak. Layer the cheese evenly over the prosciutto.

Beginning with side nearest you, using plastic wrap as an aid and pressing slightly on the filling, roll up steak tightly. Use kitchen string to tie the roll closed…6-8  snug ties should be sufficient. Steak roll can be formed, but not cooked, 1 day ahead.

Heat oven to 400 degrees. Heat a large fry pan on medium high and when hot add the butter. Brown the roll well on all sides (you might have to cut the roll into 2 pieces to fit into pan). Finish cooking the roll in the oven until it is still pink inside and the cheese is warmed (about 10-15 minutes, depending on thickness of roll).

Cool 10 minutes. Removes strings and slice in one-inch thick slices. Serve with Meyer lemon wedges.

Cooks’ notes

Common domestic deli Provolone, such as BelGioioso brand, does not have the assertive flavor this dish requires. Search out imported Italian Provolone, looking for one marked Piccante (aged) for its stronger flavor. If your cheese is drier and more difficult to slice, use it grated.

Originally published in Farmstead Cheese News by Karen Bolla, edited for A Cook’s California (A Cook’s CA)  by Karen Bolla.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: