Melt in Your Mouth Stuffed Flank Steak Recipe

When my mom was still alive, she had this flank steak recipe that was marinated, stuffed with some goodies, and baked. It was ok, but lacked in something I couldn’t quite put my finger on. As I’ve learned more about cooking and flavor profiles and really just matured in my food preferences, I’ve realized that a big part of what was lacking in that recipe was the right ingredients. Yes, we used Asiago cheese, but I can tell you without hesitation that we’d grabbed whichever one we saw first (my mom) or was on sale (me).We also grabbed whatever smoked ham we could find- generally prosciutto from the deli. I cringe even writing that, but in my defense, it was years ago! I know better now! This melt in your mouth stuffed flank steak recipe is a nod to that old recipe my mom made and is sponsored by Uncommon Flavors, but opinions are my own.

Asiago comes in two ages, fresh (or fresco) and aged (or stagionato). different tastes and textures. There are many, many domestic varieties out there. Be sure to look for Asiago PDO (specifically, look on the rind for the word “Asiago” pressed into it) so you know you are getting the real Italian Asiago cheese. Both varieties are made from cow’s milk, melt easily on your tongue, and actually have lactic cultures which help to support digestive health.

Speck Alto Adige. What even IS that? It’s a dry, cured smoked ham that is, like the Asiago, a longtime specialty of  a little corner of Italy where the sun shines 300 days a year. Authentic Speck always comes from the Alto Adige region of Italy, hence the complete name Speck Alto Adige. It can be served diced, in strips or thinly sliced like prosciutto but either way its smokey and deliciously herby flavor are inimitable. Slicing by hand brings out the most flavor, but if you like a little spicier taste, leave the herbed crust when you slice…and be sure to cut off the pork rind. 

See the difference? A basic deli counter smoked ham vs. a time honored way of making a dry, cured smoked ham in a specific region of Italy for so many, many years. Which do you think will offer a stronger flavor profile and enhance your dish? Ingredients make a difference!

You’ll know you’ve found true Asiago, Speck Alto Adige ham (and Pecorino Romano) when you see the EU symbols of excellence (PDO and PGI) on their labels. These symbols guarantee the products are from the official place of origin (in this case, Italy) and that they adhere to strict production standards that have been in place for hundreds of years. Yes, hundreds of years. Cheese is, as a general rule, marvelous and delicious, but how perfect is a cheese that’s been made the same way for hundreds of years? These are not generic, or common, food names that can be applied to any cheese or ham of this style. These geographically protected Italian foods are made in a specific region, under strict guidelines, and with traditional methods that all play a huge role in the final flavor profile and characteristics of each one. So take the time when you are at your local grocer and look for those PDO and PGI labels. You’ll notice- and appreciate- a huge difference in the flavor profile and the taste is out of this world!

Now, enough of my history geeking, let’s get down to this stuffed flank steak!

Melt in Your Mouth Stuffed Flank Steak Recipe

Ingredients

2 lbs. flank steak
Speck Alto Adige dry cured smoked ham
fresh Asiago cheese
2 tbsp. olive oil
1 small shallot chopped
1 tsp parsley
1 tsp rosemary
1 tsp thyme
4 cloves minced garlic
6-8 leaves fresh basil
Agriform aged asiago cheese
1/4 cup balsamic vinegar
4 tbsp. honey

Directions

Lay the flank steak between two sheets of wax paper, use a meat mallet or rolling pin to tenderize and thin the flank steak for easy rolling.

In a small bowl combine minced garlic, shallots, olive oil, parsley, rosemary, and thyme. Smother one side of the flank steak with the shallot and garlic mixture.

Slice off several thin sliced of dry cured smoked ham and fresh Asiago cheese.

Layer the ham, cheese, and basil over the shallots and garlic. At one of the long ends of the flank steak leave about an inch of steak exposed for rolling purposes.

Carefully roll the flank steak towards the inch of steak without the cheese and ham. Tie the steak into a roll with kitchen twine in two-inch intervals. Start in the center and work your way out.

Next skewer the rolled steak with two tooth picks between each twine to secure the steak.

Carefully slice the steak into pinwheels between each toothpick.

Preheat the oven to 350 degrees Fahrenheit. Add 1 tsp olive oil to an oven safe skillet and heat. When the pan is hot sear the steak pieces for 2-3 minutes. Place the pan in the oven cook for 5-8 minutes.

Remove the steak from the oven and let rest for 5 minutes. While the steak is resting whisk together the balsamic vinegar and honey to make a drizzle. Drizzle each steak medallion and then top with aged Asiago cheese.

For more information on the history of these ancient cheeses and smoked ham, plus more recipes you can visit this website!

What would you add to our stuffed flank steak recipe?

Yield: 8

Stuffed Flank Steak

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You're going to love this melt in your mouth stuffed flank steak recipe -with some tips to make sure you're finding the true Asiago cheese and cured ham that the recipe calls for

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 5 minutes

Total Time 25 minutes

Ingredients

• 1 tsp parsley
• 1 tsp rosemary
• 1 tsp thyme
• 4 cloves minced garlic
• 2 lbs. flank steak
• Speck Alto Adige dry cured smoked ham
• fresh Asiago cheese
• 6-8 leaves fresh basil
• Agriform aged asiago cheese
• 1/4 cup balsamic vinegar
• 4 tbsp. honey
• 1 small shallot chopped
• 2 tbsp. olive oil

Instructions

1. Lay the flank steak between two sheets of wax paper, use a meat mallet or rolling pin to tenderize and thin the flank steak for easy rolling.
2. In a small bowl combine minced garlic, shallots, olive oil, parsley, rosemary, and thyme. Smother one side of the flank steak with the shallot and garlic mixture.
3. Slice off several thin sliced of dry cured smoked ham and fresh Asiago cheese.
4. Layer the ham, cheese, and basil over the shallots and garlic. At one of the long ends of the flank steak leave about an inch of steak exposed for rolling purposes.
5. Carefully roll the flank steak towards the inch of steak without the cheese and ham. Tie the steak into a roll with kitchen twine in two-inch intervals. Start in the center and work your way out.
6. Next skewer the rolled steak with two tooth picks between each twine to secure the steak.
7. Carefully slice the steak into pinwheels between each toothpick.
8. Preheat the oven to 350 degrees Fahrenheit. Add 1 tsp olive oil to an oven safe skillet and heat. When the pan is hot sear the steak pieces for 2-3 minutes. Place the pan in the oven cook for 5-8 minutes.
9. Remove the steak from the oven and let rest for 5 minutes. While the steak is resting whisk together the balsamic vinegar and honey to make a drizzle. Drizzle each steak medallion and then top with aged Asiago cheese.