Stuffed Flank Steak with Prosciutto and Mushrooms

Stuffed Flank Steak

Nothing says “Be Mine” like Stuffed Flank Steak with Prosciutto and Wild Mushrooms. …Or at least nothing says “I really like you, so I cooked you this spectacular meal hoping you’ll stick around for a while” like Stuffed Flank Steak. Isn’t that pretty much the same thing?

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?

Stuffed Flank Steak Mushrooms

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 easy to pop in the oven while you work on your side dishes.

Flank Steak

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.

Flank Steak Medallions


Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time: 45 minutes

Stuffed Flank Steak


2 lbs. flank steak
2 cloves garlic, finely chopped
4 Tb. olive oil, separated
8 oz. wild mushrooms, sliced thin
1 bunch fresh arugula
6 pieces of prosciutto
8 thin slices of provolone
2 Tb. flour
1 tsp. paprika
Salt and Pepper
*Kitchen Twine


Heat a LARGE (12-13 inch) skillet over medium heat. Add 2 Tb. 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 9X12 inch rectangle—1/4 inch thick.

Lay the cheese over the steak, leaving a 2-3 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 tsp. salt, 1/2 tsp. pepper, paprika and flour and rub over the roll.

Preheat the oven to 350 degrees F. In a large skillet heat 2 Tb. 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 ½ inch pieces.

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309 Responses to “Stuffed Flank Steak with Prosciutto and Mushrooms”

  1. #
    Jennifer — October 16, 2014 @ 6:58 pm

    I just made this last night and it turned out so good! I ended up using a hammer, lol, because I didn’t have a meat tenderizer and a rolling pin really wasn’t doing enough for me. So tender and the stuffing really brings out the richness in the steak. YAY.


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