Elizabeth Poett's Rolled Flank Steak with Goat Cheese and Herbs

Rolled Flank Steak with Goat Cheese and Herbs

by Elizabeth Poett
Total 1 hour | Active 1 hour
Makes 6 to 8 servings

Flank steak is a wonderful cut to work with because it’s very flavorful but also reasonably priced. Stuffing and rolling a flank steak makes it feel fancy, but this dish doesn’t take long to prepare. It’s fun to try different combinations of cheese, herbs, and seasonings in a rolled flank steak. There is something very satisfying about how the flavors of the steak and ingredients meld together.

TIP: Cut and open the flank steak like a book: Cut through the long edge almost to the edge, but not quite to the edge. When you roll the steak do so along the grain; this way when you slice the roll, you’ll be cutting the meat against the grain for tender bites.

Special Equipment

instant-read thermometer; kitchen twine

Ingredients

  • Large whole flank steak (3 to 4 pounds), at room temperature
  • 3 teaspoons kosher salt
  • 1/4 cup olive oil
  • 6 large garlic cloves, crushed
  • 1/4 cup fresh chives, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 5 ounces goat cheese, crumbled
  • 3 ounces sliced prosciutto
  • 1 cup Italian parsley leaves, finely chopped

Directions

  1. Preheat a grill for medium heat cooking (about 350°F).
  2. Unfold the flank steak, place it on a cutting board, and rub 1 teaspoon of the salt into both sides of the meat. With the short edge of the flank steak facing you, use a sharp knife to cut horizontally through the meat, opening it like a book and cutting within a half inch of the edge. Open the cut steak up with the salted side facing down.
  3. Mix the olive oil with the garlic, chives, thyme, 1 teaspoon of salt, and 1/2 teaspoon black pepper together in a small bowl. Spread the entire mixture evenly over the open face of the flank steak. Distribute the goat cheese evenly over the top of the meat. Next, layer the prosciutto horizontally over the top of the cheese to completely cover the flank steak. Sprinkle the parsley over the top.
  4. Roll the flank up steak tightly, starting from the long side of the steak. Use kitchen twine to tie the roll at each end, then tie tightly with a length of twine every 1 1/2 to 2 inches. Season the outside of the roll with the remaining 1/2 teaspoon pepper and 1 teaspoon salt.
  5. Place the roll on the grill and cover the grill. In the first 10 minutes of grilling, turn the roll 4 times in order to brown every side of the meat. Continue cooking, turning occasionally, until a instant-read thermometer inserted in the thickest part of the roll reads 130°F. Total grilling time will be about 35 minutes, but the internal temperature is the most important indicator that the meat is done.
  6. Take the roll off the grill. Cover the meat with foil and let rest for 15 minutes. Remove the twine. Use a sharp knife to cut the roll into 1/2-inch-thick slices. Serve immediately.
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