Cheese-Stuffed Roast Flank Steak


Cheese-Stuffed Roast Flank Steak

Servings: 6
Preparation: 30 minutes
Cooking: 30 minutes
Meal Type(s): From the Grill


  • 1 907-g (2-lb) flank steak, thinly sliced
  • Salt and pepper, to taste
  • 60 mL (¼ cup) store-bought sun-dried tomato pesto
  • 285 g (10 oz) blanched spinach
  • 4 thin slices prosciutto
  • 500 mL (2 cups) Armstrong medium Cheddar cheese, shredded
  • 15 mL (1 tbsp) olive oil


  • Preheat the oven to 200 °C (400 °F).
  • Place the steak on a work surface and season with salt and pepper. Spread the sun-dried tomato pesto, blanched spinach, prosciutto and shredded cheese evenly over the surface of the meat, leaving 4 cm (1.5 in) at the top uncovered.
  • Roll the meat tightly in the direction of the grain. Tie the roll with butcher’s twine.
  • Brush the roll with olive oil, salt and season generously with pepper.
  • Brown the meat on each side in a frying pan on high heat.
  • Finish cooking in the oven on a metal baking sheet for around 30 minutes, or until the meat reaches an internal temperature of 63 °C (145 °F) for medium rare, or 71 °C (160 °F) for well done.
  • Wrap the meat in aluminium foil and let rest out of the oven for 10 minutes.
  • Slice the roll and serve immediately.

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