Tuscan Flank Steak Recipe

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Tuscan flank steak recipe

Flank steak is hard to beat. It’s extremely versatile, it’s delicious, and it’s a really economical beef choice! A lot of people have sworn off flank steak because it can get really tough if it’s cooked too long or the wrong way. Flank steak is an excellent choice for slow cooker recipes, stir fries, and stuffing!

Speaking of stuffing of flank steak, that happens to be my favorite way to preare (and eat!) flank steak. This recipe is a great choice for those new to flank steak and it makes for great presentation to boot.

The recipe is at bottom of this post

STEP 1: Love that steak!
The first step is to preheat your oven to 425, after that you want to show the steak some love. Flank steak is used to being neglected but we’re not going to do that! I like to use flank steak that’s about 1 1/2 pounds, and I cook two because I have a big family. Spread that baby out and give it a good pounding. (oh boy) You want the steak to be about 1/8″ thick but don’t pound it so hard that you tear holes in it. Once it’s pounded thin take a generous 2 Tbsp of pesto and spread it over the steak.
Tuscan flank steak recipe

STEP 2: Stuff it!
Now comes the fun part, chop up 1/2 cup of artichoke hearts and 2/3 or so of roasted red pepper. A note on the roasted red pepper: these are sweet bell peppers that have been roasted and packed in oil or water, you can find them with the pickles in your store OR you can make your own. To make your own roast a red bell pepper in the oven by sticking it under the broiler for 2 minutes, then flip and broil two more minutes. Remove the pepper and stick it in a zipper bag to cool. When you pull it out of the bag the skin will fall right off, chop it and you’re ready to go! When you’re done with the artichokes and peppers give it a good helping of crumbled Gorgonzola.
Tuscan flank steak recipe

STEP 3: Rock & Roll
Starting from the end nearest you, roll the steak up. Some of the stuffing will fall out but don’t even worry about that, just stuff it all back in. Give the ends a good tuck and use cooking twine to secure the roll. Drizzle some olive oil over the rolls, then sprinkle the garlic powder, salt, and pepper over it and give it a good rub. Place the roll in the oven and let it cook for about 25 minutes, up to 35 if you have a thicker steak or are cooking two. To give it a nice char you can stick it under the broiler for about 2 minutes, flip it and give it another 2 minutes.
Tuscan flank steak recipe

STEP 4: Rest, Slice, Serve
When it’s done it’s going to smell fantastic but don’t dig into it right away! Give it a good ten minutes to rest so the juices and flavors can settle. When it’s ready clip the twine and slice the roll. We served ours over a bed of Royal Rice, which is just the fancy name for a blend of brown, white, red, and wild rices.

Tuscan flank steak recipe

Tuscan Flank Steak Recipe

Serves 4 (my photo shows two small steaks to feed 6)
Prep time: 10 minutes
Cook time: 30 minutes

1 flank steak (around 1 1/2 lbs)
2 Tsbp basil pesto
3/4 cup chopped roasted red pepper
1/2 cup artichoke hearts, chopped
1/2 cup crumbled Gorgonzola cheese
cooking twine
olive oil
garlic powder
salt & pepper

Preheat oven to 425F

Pound the steak to about 1/8″ thick, being careful not to put holes in the thinner parts.

Spread the pesto over the steak, followed by the peppers, artichokes, and cheese.

Starting at the end nearest you, roll the steak away from you. Use the twine to secure the roll form.

Place the steak on a greased baking sheet. Drizzle olive oil over the roll then sprinkle with garlic powder, salt, and pepper. Rub the spices in well.

Place the roll in the oven for about 30 minutes (less for a small steak, a bit longer for two). If you like your steak charred stick it under the broiler for 2 minutes, flip and cook 2 more minutes.

Allow the roll to rest for 10 minutes. Cut the twine and slice the roll!

Tuscan Flank Steak Recipe

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