June 05, 2026

Prosciutto & Pesto Stuffed Flank. Rich, Savory, and Herb-Forward

Serves: 3-4 | Prep: 30 min | Cook: 30 mi

Ingredients:

For the Steak:

  • 1-2 lb Flank Steak
  • 4 slices Prosciutto
  • ½ Cup finely shaved or shredded Parmesan
  • 1–2 handfuls fresh Spinach
  • 2 tbsp. olive oil
  • Salt & freshly cracked Black Pepper
  • Butcher’s twin

For the Roasted Garlic Pesto:

  • 2 Cups fresh Basil (packed)
  • 1 whole head Garlic
  • ½ Cup grated or finely shaved Parmesan
  • ⅓ Cup Pine Nuts (or Walnuts)
  • ½–¾ Cup Olive Oil
  • Juice of ½ Lemon
  • Salt & freshly cracked Black Pepper

 

Directions

  1. Roast the garlic (for pesto): Slice the top off a head of garlic. Drizzle with olive oil, wrap in foil, and roast at 400°F for 35–40 minutes until soft and golden. Let cool, then squeeze out the cloves.
  2. Make the pesto: In a food processor, combine: Basil, Roasted garlic, Pine nuts, Parmesan. Pulse until combined. With the processor running, slowly drizzle in olive oil until smooth but still slightly textured. Finish with lemon juice, salt, and pepper to taste.
  3. Prep the steak: Lay the flank steak flat and pound it out evenly, flipping it a few times so both sides are worked. Continue until the steak is thin and uniform, about ¼ inch thick. Drizzle with olive oil and season both sides with salt and pepper.
  4. Build the roll: On the inside of the steak: Spread an even layer of pesto, Add 4 slices of prosciutto, Sprinkle with finely shaved parmesan, Add a layer of fresh spinach. Roll & tie. Starting from the long edge, roll tightly into a log. Tie with butcher’s twine every 1–2 inches to secure.
  5. Using a smoker or grill, preheat to 375°F. Once up to temperature, cook the steak for 15 minutes, then flip and cook for an additional 15 minutes, or until the internal temperature reaches 130°F.
  6. Remove from heat and let rest for 5 minutes. Slice, remove the butcher’s twine, and finish with a sprinkle of Maldon flaked salt.

 

Written by info tangen draw