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.
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.
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.