A flavorful and visually stunning stuffed flank steak recipe, perfect for special occasions or a delightful dinner.
Prepare the flank steak by butterflying it and pounding it to an even thickness of about 1/2 inch.
Butterflying the steak ensures an even thickness, making it easier to roll and cook evenly.
Mix the red wine vinegar, smoked paprika, tomato paste, minced garlic, and olive oil to create a marinade.
Letting the marinade sit for a few minutes allows the flavors to meld together.
Spread the marinade over the open side of the steak, reserving a small amount for later.
Ensure the marinade is evenly spread for consistent flavor.
Layer the prosciutto, spinach, shredded carrot, diced onion, diced red bell pepper, and fresh basil over the steak.
Distribute the filling evenly to ensure each slice has a balanced flavor.
Sprinkle the grated cheese and dried thyme over the filling.
Grating the cheese finely helps it melt and integrate with the filling.
Roll the steak tightly from one end to the other and secure it with kitchen string.
Tying the roll securely prevents the filling from spilling out during cooking.
Heat olive oil in a frying pan and brown the rolled steak on all sides.
Searing locks in the juices and adds a flavorful crust.
Transfer the steak to a roasting pan and roast in a preheated oven at 350°F until the internal temperature reaches 130°F.
Using a meat thermometer ensures the steak is cooked to the desired doneness.
Deglaze the roasting pan with white wine and marsala, then add Worcestershire sauce and reduce the mixture to create a sauce.
Scraping the pan while deglazing incorporates all the flavorful bits into the sauce.
Slice the steak into rounds and serve with the sauce drizzled over.
Letting the steak rest before slicing helps retain its juices and enhances the flavor.
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