Sunday, May 17, 2009

Stuffed Flank Steak (w/Red Pepper, Basil & Provolone)

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My husband hasn't been able to eat beef for nearly 2 years without having a gout flareup. However after taking steps to improve our health, he's been able to eat beef lately. I've missed preparing beef and although he can eat it now, it's still a meat we plan on eating in moderation.

At the store today, I picked up some beef flank steak and decided to stuff it with the random ingredients I had on hand. Stuffing flank steak is a great way to add some flavor to the meat and present it elegantly as well. I served this with a baby bella mushroom & roasted garlic brown rice pilaf and fresh spinach salad.

Stuffed Flank Steak
with Roasted Red Bell Pepper, Basil & Provolone
original Joelen recipe

1 1/2 lbs flank steak, butterflied
1 cup roasted red pepper slices, drained
6-8 slices of fresh basil leaves
4 slices provolone cheese
(garlic) salt & freshly ground black pepper to taste
1 tablespoon olive oil


Preheat your oven to 350 degrees.

Lay your steak flat on a cutting board and tenderize the steak with a fork or tenderizer. This allows the cut to be a litter easier to chew, as flank steak can be tough. Season one side with garlic salt (or plain salt) and freshly ground pepper.

On top of your steak, place a layer of roasted bell pepper slices, followed by fresh basil leaves and slices of provolone cheese.

Carefully take one end and begin rolling the steak up like a rug. Try to get the roll as even as possible so that the filling isn't too condensed in the middle. Take some kitchen string and tie the roll to keep the filling and shape in tact.

You can either bake the roll as is or cut the roll into portions. I cut the steak so that it wouldn't take so long to bake.


If you keep it intact, brush the roll with olive oil and season with more garlic salt and freshly ground pepper to taste. Bake the roll in the preheated oven for 40-45 minutes. Remove it from the oven and allow it to rest for 5-10 minutes before slicing.

If you slice the roll, brush the roll slice with olive oil and season with more garlic salt and freshly ground pepper to taste. Bake the roll slice in the preheated oven for 20-25 minutes. Remove it from the oven and allow it to rest for 5-10 minutes before serving. If you want to get some color on your beef flank roll, pop it in the broiler for 2 minutes or until you get the color you want.

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