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Prosciutto, Pesto and Feta Stuffed Flank Steak

Find out how four simple ingredients come together to create an incredible entree to impress your friends and family.

Cast iron skillet with four slices of stuffed flank steak, the tops have all been seared a beautiful brown.

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Beautiful, right?

Stuffed Flank Steak is my favourite way to do steak, not only because it’s gorgeous and looks fancy, but because it’s super juicy and tender… but let’s be honest, it’s mostly because it looks fancy. I’m all about the fancy-but-easy-dishes! So, so sneaky.

This is an entree that is perfect for when you have friends over or a special anniversary. My husband has decided he will not eat another steak unless it’s this Stuffed Flank Steak. Yup, he loves it that much. I used to make beef tenderloin coated with pesto and wrapped with prosciutto and this stuffed flank steak is so much better. It takes a few extra minutes to prep but is completely worth it! Plus I get three times as many steaks for the same price!

Why it works

  1. Its beauty and charm will steal anyones heart before they even take that first juicy bite into tender meat.
  2. Great for company – This recipe makes 9 steaks for a decent price, and is fancy looking without having to put in the effort.
  3. Easily prepped ahead of time if you have guests coming or want to come home from work / a busy day to cook it.
Cast iron skillet with four slices of stuffed flank steak, the tops have all been seared a beautiful brown.

Ingredients

One of the best parts about this Prosciutto, Pesto and Feta Stuffed Flank Steak? The only ingredients you’ll need are the four that are in the title!

  • flank steak
  • prosciutto
  • pesto
  • feta cheese

Flank Steak – Look for a nice piece of meat that is super fresh. If the options aren’t great, you can always ask the butcher to cut up a fresh piece.

Prosciutto – Buy prosciutto from the deli service counter so that you can buy exactly how much is needed and can make sure it’s a good thickness. You never know what you’re going to get when you buy it from a package.

Cast iron skillet with four slices of stuffed flank steak, the tops have all been seared a beautiful brown.

How to make Prosciutto, Pesto and Feta Stuffed Flank Steak

Prep the Stuffed Flank Steak

Set the flank steak on your cutting board so that the grain is running horizontally. Holding the knife parallel to the cutting board, carefully cut the steak through the center almost until you reach the end, but do not cut all the way through.

Cutting the flank steal against the grain, horizontally through the steak.

Open the steak up like a book.

flank steak cut in half, horizontally, and opened like a book.

If the steak isn’t level you can pound it out with a meat mallet. Cover the opened steak with pesto; spread it out evenly leaving about an inch all the way around the edges.

Flank steak covered in a layer of pesto.

Layer the prosciutto over the pesto.

Flank steak covered in pesto and prosciutto.

Cover with crumbled feta cheese.

Flank steak ready to be rolled up.

Starting from one of the long edges, tightly roll up the steak into a long log. (you’ll want it thinner and longer rather than thicker and shorter)

Rolled up stuffed flank steak.

Tie the log in place with kitchen twine. How many ties you will need depends on if you are baking the log whole or cutting into steaks. In the photo below I made steaks, so I used twice as many ties as I would have if I was baking the log whole.

Rolled up stuffed flank steak and tied with kitchen twine.

If baking the log whole, place in a baking dish. If you want steaks, cut the log into segments with two ties per steak. I got 9 steaks out of this log but depending on how many ties you added or thickness and shape of your stuffed flank steak, you may get more or less.

Stuffed flank steak steaks.

Cook the Stuffed Flank Steak

Single Steaks

Turn your oven to 350° and once it comes to temperature, heat an oven safe skillet on medium high with a tsp of oil. Wait until the oil is nice and hot, then add your steaks. Sear for a couple of minutes, flip the steaks over and sear for a couple of minutes longer.

Take your skillet and place the whole thing inside the preheated oven and bake for 7-10 minutes, until the internal temperature reaches your preferred steak temperature. I like a medium steak which is around 155°. If you like rare, cook it to 140° or well done 165°.

Whole Stuffed Flank Steak

Heat oven to 375° and once ready, pop the baking dish with the prepared stuffed flank steak in side and bake for 40-55 minutes, until the internal temperature reaches the desired temperature. For rare you’re looking for 140°, medium (my preference) 155° and well done is 165°.

Let the steak rest for a couple of minutes before removing the kitchen twine and slicing into steaks.

Cast iron skillet with four slices of stuffed flank steak, the tops have all been seared a beautiful brown.

Expert Tips

  1. You’re going to want to sharpen your knife before building this stuffed flank steak.
  2. Be careful when cutting the flank steak. Go slowly so that you cut evenly, and be sure the steak is laying horizontally, so that once it is rolled up, the steaks will be cut against the grain. See the process photos for reference!
  3. I prefer my stuffed flank steak cooked as single steaks. ( seared then baked for 7-10 minutes) They cook faster and I find they are juicier!
  4. The cooking time varies because the steak size varies, just keep an eye on that internal temperature. I like to use a digital meat thermometer like this one that you can leave in during the cooking process to make sure you are getting the temperature perfect every time.
Cast iron skillet with four slices of stuffed flank steak, the tops have all been seared a beautiful brown.

What to serve with Prosciutto, Pesto and Feta Stuffed Flank Steak

There are numerous side kicks that would pair beautifully with this stuffed flank steak. Here is a list of my favourites:

Here are some other delicious meats you might like

Chicken Pesto Rollup

Spinach and Feta Stuffed Greek Chicken

Keto Teriyaki Beef Skewers

Instant Pot Low Carb Ribs

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Treat your guests with this beautiful and delicious Prosciutto, Pesto and Feta Stuffed Flank Steak. No one needs to know how easy it is to create!

Prosciutto, Pesto and Feta Stuffed Flank Steak

Treat your guests with this beautiful and delicious Prosciutto, Pesto and Feta Stuffed Flank Steak. No one needs to know how easy it is to create!
5 from 11 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 9 steaks
Author: Aleta

Ingredients

  • 1-1.5 lbs flank steak
  • 1/2 cup pesto
  • 80-100 grams prosciutto thinly sliced
  • 3/4 cup feta cheese

Instructions

Equipment Needed

Directions

    Build the Stuffed Flank Steak

    • Set the flank steak on your cutting board so that the grain is running horizontal. Holding the knife parallel to the cutting board, carefully cut the steak through the center almost until you reach the end, but do not cut all the way through. Open the steak up like a book. 
      *See process photos above 
    • If the steak isn’t level you can pound it out with a meat tenderizer. Cover the opened steak with the pesto; spread it out evenly leaving about an inch all the way around the edges. Layer the prosciutto evenly over the pesto and then cover with crumbled feta cheese.
    • Starting from one of the long edges, tightly roll up the steak into a log. (you'll want it longer rather than shorter) Tie the log in place with kitchen twine. How many ties you will need depends on if you are baking the log whole or cutting into steaks. 
    • If baking the log whole, place in a baking dish. If you want steaks, cut the log into segments with two ties per steak. I got 9 steaks out of the log pictured in the post above but depending on how many ties you added or thickness and shape of your stuffed flank steak, you may get more or less.

    How to cook steaks

    • Turn your oven to 350° and once it comes to temperature, heat an oven safe skillet on medium high with a tsp of oil. Wait until the oil is nice and hot, then add your steaks. Sear for a coupe of minutes, flip the steaks over and sear for a couple of minutes longer.
    • Take your skillet and place the whole thing inside the preheated oven and cook for 7-10 minutes, until the internal temperature reaches your preferred temperature. I like a medium steak which is around 155°. If you like rare, cook it to 140° or well done 165°.

    How to cook the log whole

    • Heat oven to 375° and once ready, pop the baking dish with the prepared stuffed flank steak in side and bake for 40-55 minutes, until the internal temperature reaches the desired temperature. For rare you're looking for 140°, medium (my preferrence) 155° and well done is 165°.
    • Let the steak rest for a couple of minutes before removing the kitchen twine and slicing into steaks.

    Notes

    Expert Tips

    1. You’re going to want to sharpen your knife before building this stuffed flank steak.
    2. Be careful when cutting the flank steak. Go slowly so that you cut evenly, and be sure the steak is laying horizontally, so that once it is rolled up, the steaks will be cut against the grain. See the process photos for reference!
    3. I prefer my stuffed flank steak cooked as single steaks. ( seared then baked for 7-10 minutes) They cook faster and I find they are juicier!
    4. The cooking time varies because the steak size varies, just keep an eye on that internal temperature. I like to use a digital meat thermometer like this one that you can leave in during the cooking process to make sure you are getting the temperature perfect every time.

    Nutrition Facts

    Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.  
    Deduct fibre from the total carbs to get 1.4 g net carbs per serving.

    Nutrition

    Serving: 1steak | Calories: 211kcal | Carbohydrates: 1.6g | Protein: 20.6g | Fat: 13g | Sodium: 658mg | Fiber: 0.2g

    24 Comments

    1. 5 stars
      Oh my! What a fabulous combination! This is so perfect for holiday entertaining – so impressive looking 🙂

    2. 5 stars
      what a great combo of flavors! i just love all the pieces of this – I am a huge lover of beef and prosciutto, so why not eat them together?? LOL!

    3. 5 stars
      Omg we must be twinsies! I just made stuffed flank steak roulades the other day. I love how you stuffed yours with feta and prosciutto! It seriously looks delish! Can’t wait to try this!

    4. 5 stars
      What a fantastic beef recipe. I know this would be perfect for entertaining. My guests would think they are at a fancy steakhouse.

    5. 5 stars
      That stuffed flank steak looks so delicious and fancy!! I make certain recipes too because they look fancy and impressive. This certainly fits the bill for being impressive. I must make this asap.

    6. 5 stars
      Your process shots are so helpful! I would be intimidated by this recipe but seeing how easy it is makes me feel like I could confidently make this for our next date night. Thanks for the great recipe!

    7. 5 stars
      The individual steaks are so nice! Plus the flavor combo is incredible! Great job!

    8. 5 stars
      Anything with prosciutto has to be good. Ive never attempted to make a stuffed loin before but this recipe has made it seem so simple.

    9. 5 stars
      This is one seriously impressive dinner for company! I can’t get enough of that filling — I’ll have to think of others way to use it because it’s delicious. Thanks for sharing!

    10. Amanda Mason

      5 stars
      I am SO glad I found this recipe! This is perfect for me and my hubby! I’m loving the simplicity, yet the “fancy” look of this dish. And these pictures are stunning! Printing this off now!

    11. 5 stars
      Such a beautifully presented and well made dish, meat is so hard to picture, but you nailed it. I bet this must have tasted so good.

    12. My mind is blown by this prosciutto in a steak recipe! Sounds so indulgent and delicious! And you step-by-step shots showing us how to make it are awesome!!! Thanks so much for sharing :).

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