Real Recipes From Real Home Cooks ®

mediterranean stuffed and rolled flank steak

a recipe by
Lucy Selvaggio-Diaz
Brentwood, NY

My mother used to make stuffed flank steak quite often. Hers was stuffed with breading and who knows what else. This is flavorful and much healthier, at least if you want to limit carbs!

serves 4
prep time 2 Hr
cook time 25 Min
method Roast

Ingredients For mediterranean stuffed and rolled flank steak

  • 1/2 c
    sun dried tomatoes, coarsely chopped
  • 5
    kalamata olives, pitted and chopped
  • 1 tsp
    minced fresh rosemary or 1/2 teaspoon dried rosemary
  • 1/4-1/2 tsp
    dried thyme
  • 1/2 tsp
    dried oregano
  • 1 tsp
    dijon mustard
  • 1 Tbsp
    minced garlic
  • 1/2 Tbsp
    red wine vinegar
  • 1/2 tsp
    cracked black pepper
  • 1-1 1/2 lb
    flank steak
  • salt
  • fresh ground black pepper
  • olive oil
  • 1/2 c
  • 1 tsp
    dijon mustard
  • 1 tsp
    minced garlic
  • 1 tsp
    dried rosemary
  • 1 tsp
    olive oil
  • 1-2 tsp
    vegetable oil

How To Make mediterranean stuffed and rolled flank steak

  • 1
    Combine all the stuffing ingredients in a food processor and process until they form a smooth paste, about 45 to 60 seconds.
  • 2
    Prepare the flank steak by placing it between plastic wrap and pounding to a thickness of 1/3 inch; score on one side in a criss-cross pattern. Turn the steak over and season well with salt and pepper. Smooth all but 1 tablespoon of the stuffing over the entire steak; reserved stuffing will be used later in a sauce. Roll steak up and tie with kitchen twine in about 3 places. Place the steak, uncovered, in the refrigerator for at least two hours up to overnight (you want the outside to dry a bit and the inside to marinate).
  • 3
    Preheat oven to 375 degrees F and bring the steak to room temperature. Heat a large skillet over medium high heat; season steak on all sides generously with salt and pepper and sear well, in a little oil, on all sides.
  • 4
    Meanwhile combine reserved stuffing mixture, water, mustard, garlic, rosemary, and oils in a roasting pan or baking dish; place a rack for the meat on top. Place the meat on the rack, brush with pan juices, and roast to an internal temperature of 120 degrees F, about 15 minutes.
  • 5
    Let rest about 15 minutes, then slice into 1/4 inch slices; drizzle with pan sauce and more extra virgin olive oil if desired.

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