Caprese Stuffed Flank Steak

I love all things Caprese, and this is no exception!  The combination of sun-dried tomatoes, mozzarella, basil and prosciutto is to die for!  The key to this recipe is really to pound your flank steak as thin as you can.  Takes a little bit of time and some muscle but the results are worth it!

Ingredients

Serves: 4

  • 2 lbs flank steak
  • 1/4 cup packed basil leaves, chopped
  • 1/4 cup sun-dried tomatoes packed in olive oil, chopped
  • 2 cloves garlic, minced
  • 4-6 slices of mozzarella or 3/4 cup shredded mozzarella
  • 3-4 slices of prosciutto 
  • cooking twine and toothpicks
  • 1 tbsp olive oil
  • Optional: chopped basil and balsamic vinegar for topping

Directions

Remove steak from refrigerator and let sit at room temperature for 45-60 minutes before beginning.  This will allow it to soften and make it easier to pound out.  

Soak your toothpicks in water for 10 minutes to prevent them from burning.

Preheat oven to 350 degrees.

Lay steak on a cutting board and cover with plastic wrap.  Using a meat mallet or rolling pin pound steak out to thin it out and give you more room to add toppings.

Mix basil, sun-dried tomatoes and garlic in a small bowl.  Place on top of steak, spreading it out evenly along the whole steak.  Add the mozzarella on top of the basil mixture.  Lastly add the prosciutto in a single layer.

Cut 5-6 lengths of cooking twine before you begin rolling.  Roll your flank steak, starting on the long side, making sure to tuck in all of the ingredients as you go.  Tie with twine and insert toothpicks along the rolled steak to make sure it stays together once you cut it.  Cut steak into 5-6 equal pieces.  

Heat 1 tbsp olive oil over medium high heat in an oven safe skillet (cast iron is great for this!).  Once heated, add steak pieces and brown on all sides, about 2 minutes per side.  Place pan in the oven and roast for about 10 minutes.  Depending on the thickness of your steak, you may need to add a minute or two to your roasting time.  Remove from oven and cover pan with foil and let sit for 10 minutes before serving.

Plate steak and remove twine and toothpicks. Sprinkle with chopped basil and drizzle with balsamic vinegar.  Enjoy!