I love a good steak but there’s only so much you can do with a traditional steak. That’s when I hit up Pinterest and started looking for something new. I did that not long ago, and this Stuffed Flank Steak with Prosciutto and Mushrooms sounded too good to pass up. I have made stuffed flank steak (a.k.a roulade) before, but this version didn’t require butterflying which can be tricky. Nope, just found it thin, fill, roll, and cook. Sounds pretty simple and looks delicious. Let’s give it a try!
Nothing says ‘Be Mine’ like Stuffed Flank Steak with Prosciutto and Wild Mushrooms.
I only had a few ingredients for this recipe on hand: salt, pepper, flour, and olive oil. I had to shop for the rest, but I didn’t expect any problems finding what I needed in one stop.
Flank steak can be a bit pricey. I found it for $16.99 per pound making a 1.935 piece $32.88. As I said, pricey but worth it for an occasional splurge.
I found pre-packaged provolone and prosciutto in the deli section. A 5-ounce package of provolone cheese was $9.99. It had 7 slices, and I used them all even though the recipe only calls for 6. The prosciutto was $10.49 for 3 ounces and had exactly 6 slices.
Everything else was easy to find except the mushrooms. They didn’t have anything labeled “wild mushrooms” so I had to choose one. I opted for sliced shiitake mushrooms.
This recipe starts out with a little sauteeing. I heated a large cast-iron pan and fried up the mushrooms and garlic. Then I seasoned them with salt and pepper and set them aside.
This is only the second time I have made a stuffed flank steak. The first time was when I made Matambre a few years ago. That recipe called for butterflying the flank steak, but this stuffed flank steak did not. Instead, I placed the flank steak on a large cutting board, covered it with plastic wrap, and used the smooth side of a meat mallet to pound it thin. I don’t think I managed to get it to 1/4-inch, but I really gave it my all.
Now the roulade was ready to assemble. I layered the cheese, mushrooms, prosciutto, and arugula onto the flattened steak. Then I carefully rolled it up and tied it in 4 places with kitchen string. A few bits did fall out of the ends, but I was able to stuff them back into the ends.
Next, I rolled the roulade in the flour mixture, heated some more oil, and browned it in the same pan I used for the mushrooms. I let it sear for 2 minutes per side for a total of 8 minutes. Then I put the pan into a preheated oven for 30 minutes.
The roulade smelled incredible! I tented it for 10 minutes to let the juices redistribute. While the flank steak was cooking I made some Roasted Brussels Sprouts with Garlic Butter in my air fryer on the bake setting. They were a great side dish for this recipe!
- 31 minutes to prep
- 30 minutes to cook
- 10 minutes to stand
- 1 hour 11 minutes total
The recipe lists 30 minutes to prep, 45 minutes to cook, and 1 hour and 15 minutes total. I saved a few minutes because the mushrooms browned up quickly. I added the garlic and seasonings and had them done in 10 minutes instead of 12.