STUFFED FLANK STEAK WITH PROSCIUTTO & GOAT CHEESE

INGREDIENTS

  • 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

Step 1
Remove any excess fat and sinew from the flank steak.

Step 2
Butterfly the flank steak.

Step 3
Season generously with salt and pepper.

Step 4
Starting at the edge closest to you, cover the steak with the prosciutto slices.

Step 5
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.

Step 6
Add the goat cheese in the same way.

Step 7
Keeping the meat tight, roll the steak away from you towards the far edge.

Step 6
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

Step 1
Prepare the braai for a two-zone fire with medium-high heat (205-230°C).

Step 2
Lightly brush the steak with olive oil.

Step 3
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.

Step 4
Remove from the grill, tent with foil, and allow to rest for 8-10 minutes. Slice and serve.

 

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