Here is a fantastic recipe using flank steak. The flank steak pinwheels or Italian Stuffed London Broil produces an amazingly tender stuffed steak. Inside the roll is thinly sliced prosciutto and ooey gooey provolone cheese. I know you are going to love it!
Are you looking for some other amazing stuffed recipes? Why not check out these crazy good Grilled Stuffed Pork Chops or these awesome Stuffed Poblano Peppers?
The flavors of this Italian Stuffed London Broil are so complex. First, the marinade starts to add flavor to the beef. Then the ingredients for the stuffing are added to the dish. Finally, the grill works its magic, searing the meat with a nice char on the outside, then slowly cooking it to mouthwatering perfection!
HELPFUL ITEMS FOR THIS RECIPE
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What do you need to make Italian Stuffed London Broil?
There are two parts to this recipe; first the marinade. This provides great flavor to the beef and helps to tenderize it too. Next is the stuffing; it’s a little salty and wonderfully cheesy, with a hint of fresh herbs!
INGREDIENTS
Marinade
- Olive oil
- Red wine vinegar
- Parsley, chopped
- Worcestershire sauce
- Parmesan cheese, grated
- Balsamic vinegar
- Lemon juice
- Garlic, minced
- Italian seasoning
- Kosher salt
- Fresh ground pepper
Steak
- Flank steak
- Green pesto sauce
- Prosciutto, thinly sliced
- Provolone cheese, sliced
How to prepare Italian Stuffed London broil
You want to start at least 2 1/2 hours before you are planning to serve. It is really important to take the time to marinate and cook your London broil properly!
Before your meat goes into the marinade, you need to butterfly the steak. Lay the steak out on a cutting board. Using a sharp boning knife or other thin-bladed knife, slice the meat horizontally on the long side of the steak.
Do not cut all the way through; leave about 1/2 an inch uncut. The idea is that you want to be able to open the steak like a book.
Open the steak so it lays flat, and using a meat mallet, pound the steak to a uniform thickness. You want it to be about 1/2 an inch thick. Now it’s time for the marinade.
Prepare the marinade by combining all the ingredients together in a large bowl or large flat-bottom dish. Whisk to ensure that everything is well mixed.
Place the steak into the marinade and turn it over a few times to make sure that it is well coated. Cover the bowl or dish with plastic wrap and place in the refrigerator for 2 hours.
Preparing your Italian Stuffed London Broil for the grill
Start by setting up your grill to cook your Italian-stuffed London Broil. Heat one side of your grill to medium hot, about 425 degrees F. and leave the other side cool. You are going to sear the outside of the London broil and then slow-cook it on the cool side of the grill to finish it.
Remove the steak from the marinade and lay it on a large cutting board. Reserve the marinade, don’t throw it out!
Spread the pesto evenly over the entire surface of the flank steak, leaving about 1/2 inch uncovered around the outside of the steak. Next, lay the prosciutti slices evenly over the pesto sauce. Finally, layer the provolone cheese slices on top of the prosciutto. I usually put on a few grinds of fresh ground pepper on the provolone.
Roll up the steak like a jelly roll, making sure that the grain of the meat runs the length of the roll. Using kitchen twine, tie the roll tightly about every 1 1/2 inches. If you like, you can smear the outside of the roll with additional pesto.
grilling your Italian stuffed London Broil
Place the roll on the hot side of the preheated grill and sear well on all sides. Then move the roll to the cooler side of the grill and close the lid. Reduce the heat so that the temperature of the grill with the lid closed settles at about 375 degrees F.
Continue to cook the flank steak roll using the indirect method for about 30 – 40 minutes. To keep the roast moist and to add flavor, use the marinade to baste the roll every 10 minutes or so while cooking.
Continue to cook the flank steak roll until the internal temperature reaches 130 degrees F when tested with an instant-read thermometer.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Once your roll has reached the desired internal temperature, remove it from the grill and allow it to rest for 10 minutes or so.
You want all the juices from the meat to be reabsorbed into the roast before you slice it. If you cut it right away after removing it from the grill, you will lose most of the juice and much of the flavor of the meat!
Serving your Italian Stuffed London Broil
Now it’s time to serve up your excellent stuffed flank steak! Cut the roll into slices about an inch and a half thick. I usually try to cut between the kitchen twine so that all the slices are about the same size.
Don’t forget to remove the kitchen twine before serving it to your family or guests. After all, there is nothing worse than getting a piece of meat still tied with kitchen twine!
Look at how wonderful that slice of Italian Stuffed London Broil looks! Cooked to a perfect medium rare, with the thinly sliced prosciutto and melted provolone cheese in the middle. Serve it with your choice of grilled or roasted vegetables; it really is an amazingly elegant dinner that is simple to prepare!
Pin it HERE!!
Pin it HERE!!
Italian Stuffed London Broil
Ingredients
Marinade
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ¼ cup parsley chopped
- 2 Tbsp Worcestershire sauce
- 2 Tbsp Parmesan cheese grated
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 3 tsp garlic minced
- 1 tsp Italian seasoning
- ½ tsp Kosher salt
- ½ tsp fresh ground pepper
Steak
- 1 ½ lbs. flank steak
- ½ cup green pesto jarred sauce
- 5 slices prosciutto
- 4 slices provolone cheese
Instructions
- Start by preparing your flank steak. Lay the steak out on a cutting board. Using a sharp boning knife or other sharp thin knife, slice the meat horizontally on the long side of the steak. Do not cut all the way through; leave about ½ an inch uncut. You want to be able to open the steak like a book.
- Open the steak up so it lays flat. Use a meat mallet to pound the steak to a uniform thickness. You want it to be about ½ an inch thick.
- Make the marinade. Combine all ingredients into a large bowl or flat-bottomed dish large enough to accommodate the steak and whisk to ensure everything is mixed well.
- Add the steak to the bowl and turn a few times to coat. Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Preheat one side of your grill to medium hot, about 425 degrees F. leaving one side of the grill cool and one side hot.
- Remove the steak from the marinade and lay it on a large cutting board. Reserve the marinade.
- Spread the pesto evenly over the entire surface, leaving about ½ inch uncovered on all sides of the meat.
- Next, lay the prosciutto out over the pesto and then layer the provolone cheese slices. Sprinkle with fresh ground pepper if you like.
- Roll the steak up like a jelly roll. The grain of the meat should run on the length of the roll.
- Tie the roll tightly about every 1 ½ inches with kitchen twine. You can smear the outside of the roll with additional pesto sauce if you like; it will add some additional flavor.
- Place the roll on the hot side of the preheated grill and sear well on all sides, then move the steak roll to the cool side of the grill. Reduce the heat so the grill temperature settles to about 375 degrees F. and close the lid.
- Using the indirect cooking method, cook the steak roll for 30 – 40 minutes, basting with the reserved marinade about every 10 minutes. Continue to cook the roll until the internal temperature reaches 130 degrees F when tested with an instant-read thermometer.
- Remove the meat from the grill and allow it to rest for 10 minutes. You can tent it with foil if you like.
- Cut the roll into slices and serve. Don’t forget to remove the string from the roll for your guests as you plate it!
- Enjoy!
There are no amounts listed with the ingredients????
If you scroll down to recipe card at the bottom all the ingredient amounts along with the directions are there.
My dad would order an Italian Rolled Roast around the holidays from the Italian butcher. I would love to duplicate that flavor. Want to try your recipe, but could I pan sear and bake in the oven since I don’t have the best grill available? Maybe with a rack in the pan to keep it out of the juices, since the juices would drip off in the grill? Thanks!
Yes, I’m quite sure that would work instead of using the grill.