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

Its beauty and charm will steal anyones heart before they even take that first juicy bite into tender meat.
Great for company – This recipe makes 9 steaks for a decent price, and is fancy looking without having to put in the effort.
Easily prepped ahead of time if you have guests coming or want to come home from work / a busy day to cook it.

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.

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.

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)

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.

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.

Expert Tips

You’re going to want to sharpen your knife before building this stuffed flank steak.
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!
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!
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.

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:

Mama Bear’s Garden Salad
Low Carb Green Beans with Bacon
Kale Caesar Salad
Cauliflower Rice
Low Carb Broccoli Salad with Bacon, Cheddar and Kale
Roasted Broccolini, Green Beans and Carrots

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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