- 1 flank steak, 3-4 pounds
- 5 slices prosciutto
- 1/2 cup chopped walnuts
- 1/2 cup flat-leaf parsley, fresh
- 1 clove garlic, chopped
- 4 oz goat cheese
- salt and pepper
- olive oil
- butcher twine
IN THE KITCHEN
Remove any excess fat and sinew from the flank steak.
Butterfly the flank steak.
Season generously with salt and pepper.
Starting at the edge closest to you, cover the steak with the prosciutto slices.
In a small food processor, combine the walnuts, parsley, and garlic. Place the mixture evenly across the prosciutto keeping it off the far long edge by several inches.
Add the goat cheese in the same way.
Keeping the meat tight, roll the steak away from you towards the far edge.
Using butcher twine, secure the flank steak. Start in the middle of the steak with the first piece of twine and then work towards the outside. 5 knots should easily hold the steak together.
AT THE BRAAI
Prepare the braai for a two-zone fire with medium-high heat (205-230°C).
Lightly brush the steak with olive oil.
Sear each side of the steak over direct heat. Approximately 2 minutes a side, for 8 minutes total. Move the steak to indirect heat and continue to grill for approximately 20 more minutes, or until the internal temperature of the flank steak is 55°C, as measured with an instant-read thermometer.
Remove from the grill, tent with foil, and allow to rest for 8-10 minutes. Slice and serve.