Ingredients
– 1 whole head of peeled garlic cloves
– 1 cup of chopped walnuts
– 6 sprigs of thyme leaves
– 3 sprigs of rosemary leaves
– 2 sage leaves
– 1 jar (12 ounces) of roasted red peppers
– 1 cup of fresh parsley
– 1 cup of grated Parmesan cheese
– 3 shallots
– 1 teaspoon of red pepper flakes
– 1 teaspoon of salt
– Black pepper to taste
– 1 cup of olive oil
– 3.5 pounds of butterflied flank steak
– 2 tablespoons of balsamic vinegar
– 2 tablespoons of olive oil for searing
– Salt and pepper to taste
Instructions
1-Roll the steak: Roll the steak around the stuffing and tie it securely with the cooking twine to keep everything in place.
2-Brush the outside: Brush the outside with a mix of 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil for a tasty sear.
3-Heat a skillet: Heat a skillet over medium to medium-high heat with a bit of olive oil, then sear the rolled steak for 3 minutes on each side to lock in the juices.
4-Cover and roast: Cover the steak with foil and roast it in the oven for 35 to 45 minutes until it reaches your desired doneness.
5-Let the steak rest: Let the steak rest for 10 minutes before slicing to make sure it’s juicy and tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧄 Adjust garlic amount according to taste preference.
🌰 Substitute pine nuts for walnuts to alter the flavor profile.
👩🍳 Use freshly grated Parmesan cheese for the best taste and texture.
🔪 Have a butcher butterfly the flank steak for even stuffing.
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting, Searing, Stuffing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving