This rolled flank steak has a surprise inside: a pinwheel rainbow of the best meats, cheese and vegetables from your favorite Italian appetizer spread. The bright herb sauce cuts through the rich flavors. Don’t forget a hunk of bread to soak up all the tasty juices.
| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- One 1 1/2-pound flank steak
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, grated
- Kosher salt and freshly ground black pepper
- 4 ounces sliced deli ham
- 3 ounces sliced mozzarella
- 4 ounces sliced Genoa salami
- 4 ounces marinated mushrooms, sliced (about 1/2 cup)
- 4 ounces roasted red peppers, sliced (about 1/3 cup)
- 8 small hot pickled cherry peppers, stemmed
- 1 cup firmly packed fresh basil leaves
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, crushed
- Kosher salt
- 1/2 cup extra-virgin olive oil
Instructions
- For the flank steak: Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have one long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch.
- Whisk together the oil, vinegar, honey, red pepper, garlic and 1/2 teaspoon each salt and pepper in a medium bowl. Combine the marinade with the meat in a large resealable plastic bag and flip over several times to make sure the meat is well coated. Marinate in the refrigerator for 2 hours, flipping several times.
- For the herb paste and sauce: Combine the basil, parsley, red pepper, garlic and 1 teaspoon salt in a food processor and pulse until finely chopped. With the motor running, slowly pour in 1/4 cup of the oil. Remove 2 tablespoons of the herb paste from the processor and mix with the remaining 1/4 cup oil in a small bowl; reserve this sauce for finishing.
- Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.)
- Remove the steak from the marinade and pat dry. Spread it flat on a work surface. Cover the steak with the remaining herb paste, leaving a 1-inch border along the edges. Layer with the ham, mozzarella and salami, then sprinkle with the mushrooms and roasted peppers. Arrange the hot peppers in a line along the edge of one of the short ends (when you roll up the steak they will be in the middle). Roll up the steak like a jelly roll, starting at the short end with the hot peppers. Tie the roll closed around the circumference with butcher’s twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat.
- Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes.
- Untie the steak and cut it into 6 thick slices. Serve with the reserved herb sauce for drizzling.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 594 |
| Total Fat | 46 g |
| Saturated Fat | 12 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 116 mg |
| Sodium | 683 mg |
Reviews
This is an amazing meal! Yes, it is a bit of work, but if you like antipasto and steak, you cannot go wrong.
This was a huge success. We loved it. It was so tender and flavorful. I served it with Alton Brown’s Wild Mushroom & Asparagus Risotto. I will definitely be making this again.
We really enjoyed this! I will make it again soon.
Yummy !!!