Balsamic-Marinated Stuffed Flank Steak

Balsamic-Marinated Stuffed Skirt Steak takes planning and a little time to prepare but the results are well worth it. First, try to find skirt steak instead of flank steak (although flank steak will do in a pinch, you just need to slice it through horizontally lengthwise before tenderizing and marinating). Second, take the time to do the long-term marinade and refrigerating process. Finally, make sure to grill on a cast iron grill pan or skillet to eliminate flare-ups on the grill.


Balsamic-Marinated Stuffed Skirt Steak
(Adapted from recipe courtesy of Chicago Tribune, April 2015)

Serves 4 to 6

For marinade:
1/2 cup balsamic vinegar
2 Tbsp Dijon mustard
2 cloves garlic, peeled and sliced
1 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 skirt steak, 2 to 3 pounds total

For stuffing:
3 oz. prosciutto
6 slices provolone cheese
1 cup arugula and basil
Kosher salt
Freshly ground black pepper

48 to 72 hours before cooking the steak, spread steak out on a large piece of plastic wrap. Place another large piece of plastic wrap over top. Pound to 1/2-inch-thickness. Remove the top layer of plastic wrap. Using the tenderizer (studded) side of the meat mallet gently pound to tenderize each side of the flattened steak.

For the marinade; combine vinegar, mustard and garlic in a food processor. With the machine running drizzle in the oil until thick and creamy. Season with salt and pepper. Put the steak in an air-tight container or large ziptop plastic bag and add the marinade. Refrigerate for 24 hours.

To prepare the steak for grilling; remove the steak from the marinade and pat it dry. Discard the marinade. Lay the steak out on a work surface and season the top with salt and pepper. Lay the prosciutto slices in an even layer parallel to the grain. Add the provolone slices. Top with the arugula and basil.

Roll the steak parallel to the grain, making sure to keep as tight as possible, as your roll. Tie at intervals with kitchen twine. Season the outside of the roll with salt and pepper. Refrigerate the rolled steak for 48 hours and until 60 to 90 minutes before grilling.

To grill, place a large cast iron grill plate or skillet on the grill and turn all burners on high for 15 minutes. Keep left burner on high and turn others to low with the cast iron over the high burner. Add the steak roll to the cast iron and sear on all sides. Transfer the skillet to the cooler side of the grill and adjust the heat to be maintained at about 325F.

Cook until the internal temperature reaches 125F, 8 to 12 minutes. Transfer to a cutting board and tent loosely with foil. Allow to rest for 15 minutes before slicing. Cut the strings and dispose of them. Cut the steak into 3/4-inch-thick slices to serve.

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