Flank Steak Roll-Ups
These Flank Steak Roll-ups are easy to make, and pack a flavorful punch with every bite
Ingredients
- 1 Tbs Olive Oil
- ¼ cup Basil chopped
- 1 tbsp Garlic minced
- 1 shallot diced
- 2 lb Flank Steak butterflied
- ½ pound proscuttio thinly sliced
- ½ pound mozzarella thinly sliced
- ½ cup spinach
- ¼ cup sun dried tomatoes
Instructions
- Butterfly the flank steak, being careful not to cut all the way through
- Pound out the flank steak to make it a uniform thickness throughout. The goal is to make it as thin as possible without cutting all the way through.
- Lay the flank steak out flat with the grain parallel to the near edge of your counter top
- Rub olive oil, shallots, garlic, and basil on the surface of the meat
- Lay the prosciutto out in an even layer covering all of the meat, leaving approximately one inch uncovered on the far edge
- Cover the prosciutto with thinly sliced mozzarella or provolone cheese
- Cover the mozzarella with spinach
- Place a row of sun dried tomatoes in the middle of the flank steak, parallel to the grain of the meat
- Tightly wrap the flank steak. Start the roll using the edge nearest you, and roll away to the top. Make it as tight as possible.
- 10. Tie the roll tight with 4 or 5 pieces of butchers twine equidistant apart
- 11. Set your BBQ up to smoke using indirect heat at 150 degrees and place the flank steak on the grill grates. (using a traditional grill? Set the grill up to cook at 350 and let cook until internal temp is 145 degrees and then pull)
- 12. Let the Flank Steak Roll smoke for 30 minutes, and then turn the heat up to 375 degrees.
- 13. Continue cooking until the internal temperature is 145 degrees using an instant read thermometer (approximately 60 additional minutes)