Are you ready for a new fall favorite? Your kitchen will smell amazing as this sweet and savory flank steak bakes in the oven. It’s stuffed with garlic, onion, spinach, golden raisins, walnuts and asiago cheese… then topped with provolone and prosciutto. A-m-a-z-i-n-g.
Light your favorite fall candles, turn on some sweater weather music and grab a glass of wine. It’s time to get cooking.
Start off by making the stuffing: sauté the onion and garlic. Then add the spinach, raisins, walnuts, cheese and lemon peel. Season with salt and pepper. Spread the mixture over the flattened flank steak.
Layer the provolone and prosciutto on top of the stuffing. Kudos if you can get through this step without eating 10 slices of meat and cheese. It’s good to be the cook. 🙂
Next, carefully roll the flank steak into a spiral from the horizontal (aka long) edge. Use cotton kitchen string to secure.
Lightly brush with olive oil, then roast for 40 minutes at 425 F degrees or until a thermometer registers 135 F degrees.
After roasting, cover with foil and let stand for 10ish minutes. Use a serrated knife to make beautiful “pinwheel” cuts.
Enjoy my new fall favorite!
- 2 tablespoons olive oil
- 1/3 cup sweet onion, finely chopped
- 3 garlic cloves, minced
- 2 cups fresh spinach
- 1/3 cup golden raisins
- 1/4 cup chopped walnuts
- 3/4 cup Asiago cheese, shredded
- 1 teaspoon lemon peel, minced
- Salt and pepper
- 1 1/2 - 2 pound flank steak
- 5 slices provolone cheese
- 6 slices prosciutto, thinly sliced
- Preheat oven to 425 F degrees.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent. Add the garlic, saute for 1 minute. Add the spinach, raisins, walnuts, asiago cheese and lemon peel. Stir well and saute until the spinach is wilted. Season with salt and pepper, set aside.
- If the flank steak isn't about 1/2" thick, sandwich it between two sheets of plastic wrap and pound with a meat mallet. Discard the plastic wrap when finished.
- Lay the flank steak on a cutting board. Spread the stuffing mixture over the steak, leaving about 1" space on the sides. Layer the provolone cheese and prosciutto on top.
- Starting from the long edge, roll up the steak into a spiral, making sure the ends stay tucked in.
- Use 3 pieces of cotton kitchen string to tie the roll.
- Place the roll in a roasting pan. Lightly brush with olive oil and insert a meat thermometer into the center of the roll.
- Roast uncovered for 40 minutes, or until the thermometer registers 135 F degrees.
- Cover with foil and let stand for 10-15 minutes. Slice with a serrated knife and serve immediately.