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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

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

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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!
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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!

What ingredients you will need to make this Stuffed Flank Steak

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!

I buy prosciutto from the deli service counter from my local grocery store so that I can buy exactly how much I need 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. Also, I am one of those annoying customers that ask them to throw away the first slice and lay the next three slices on the paper carefully so that they don’t get all rolled up or messed up when packaged.

Classico pesto is the brand I always buy because it’s delicious, and generally I buy Tre Stelle or Saputo feta cheese. As for the flank steak, I just try to find a nice piece of meat that is super fresh. If the options aren’t great, I’ll ask the butcher to cut me up a fresh piece. Yup, again, I’m that annoying.

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!

How to make Prosciutto, Pesto and Feta Stuffed Flank Steak

You’re going to want to sharpen your knife before building this 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.

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!

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.

Layer the prosciutto over the pesto and then cover with crumbled feta cheese.

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!

Starting from one of the long edges, tightly roll up the steak into a 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.

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.

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!

How to cook 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 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°.

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 preferrence) 155° and well done is 165°.

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.

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

Can you make Stuffed Flank Steak ahead of time?

You sure can!

On numerous occasions I have prepared this Stuffed Flank Steak the day before I cooked it, especially if I know I’m going to be busy the day of. I don’t want to worry about prepping the dish when I could be visiting my guests rather than prepping dinner.

Another reason I would cook this stuffed flank steak a day or two after I prep it? If I am making this for dinner for my little family, I don’t need all 9 steaks. So rather than reheat this beautiful stuffed flank steak, I will cook only as much as I need each day.

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!

Can stuffed flank steak be frozen?

You bet!

You absolutely can freeze this Prosciutto, Pesto and Feta Stuffed Flank Steak, however the length of time it can be in the freezer depends on if it is cooked or raw.

The recommendations for cooked beef is 2-3 months in the freezer whereas raw beef gets up to 1 year!

I think this stuffed flank steak is best when cooked fresh (though is still amazing when reheated) so would recommend freezing when in it’s raw form.

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:

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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!
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5 from 1 vote

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!
Course Main Course
Cuisine Canadian, Low Carb
Keyword stuffed flank steak
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 9 steaks
Calories 211kcal
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.
    • * The cooking time varies because the flank steak sizes vary, just keep an eye on that internal temperature. I like to use a digital meat thermometer that you can leave in during the cooking process to make sure you are getting the temperature perfect every time.

    Notes

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


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


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


    8. 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. 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


      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. 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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