– 1.5 lbs flank steak – 1 cup spinach, chopped – 1 cup mozzarella, shredded – 1/2 cup sun-dried tomatoes, chopped – 1/4 cup Parmesan, grated
– 2 cloves garlic, minced – 1 tbsp Italian seasoning – Salt and pepper to taste – 2 tbsp olive oil – Kitchen twine
Butterfly The Steak: Slice the flank steak horizontally and open it like a book to create a flat surface for stuffing.
Marinade The Steak: Coat the steak with the marinade mixture, allowing it to soak up the flavors for enhanced taste and tenderness.
Make The Walnut Pesto: Blend walnuts, garlic, Parmesan, basil, and oil until smooth to create the flavorful pesto filling.
Fill And Roll: Layer prosciutto, roasted bell peppers, provolone cheese, and walnut pesto onto the steak, then roll it tightly.
Sear And Roast: Sear the stuffed steak in olive oil until browned, then roast it in the oven your desired doneness. Rest, slice, and serve the flavorful Italian masterpiece.