Rolled Flank Steak with Basil, Asiago and Prosciutto

15 May

Before I start to write about this mighty tasty recipe I want to talk about internet searches. Why? Because lately I find them informative for determining what leads people to this little space of mine in blogsphere. However, yesterday was particularly informative. The other day someone searched “girls top les” and low and behold ended up here. Seriously? How does this happen? All I have to say to this internet cruiser is a) if you’re going to search for topless girls, please spell it right b) you must have been so disappointed when you arrived here and realized the only naked breasts around here were on the chicken I roasted last weekend. Oh well, better luck next time champ!

Back to the steak.

This combination is just down right mouth-watering. The  pin wheeling that happens is also gorgeous presentation.

We made this for company last week. Yup, that means I have given it the fancy stamp! (I’m not sure most people give flank steak the fancy stamp, but around here we don’t like to discriminate.)

We served this alongside some caramelized onion and blue cheese scalloped potatoes. Don’t worry, they will be the topic of my next post.

Without further ado

Rolled Flank Steak with Basil, Asiago and Prosciutto (adapted from Bobby Flay)

The measurements I am giving you serves 3 – I usually double it and do 2 flank steaks


1 flank steak, butterflied(if you aren’t comfortable butterflying it yourself, ask your butcher to do it for you)

1/2 bottle of red wine

1 shallot, finely sliced

10 grinds of black pepper

1 tbsp olive oil

6 slices of prosciutto

1 bunch of fresh basil leaves

1 cup of shredded Asiago

some string

In a large bowl combine the wine, shallots, pepper and olive oil. Place the butterflied flank steak in there, get it as covered as possible. Let this marinade for a minimum of 2 hours. I usually do it in the morning and let it hang out in there all day.

Remove from the marinade and discard it. Place the steak butterflied side up on a cook sheet. Cover with prosciutto slices, then cover with basil leaves, then top with cheese.

Now roll the steak like a cigar. I have never actually rolled a cigar, but I imagine this is how it goes. Once it is completely rolled, take 4 pieces of string and tie in four separate spots to ensure the steak stays rolled while cooking.

Turn your BBQ onto medium. BBQ the steak (turning occasionally). Cook to your desired doneness. Around here that means medium rare.

Let the steak sit for 5 to 10 minutes before slicing. Slice across so that you get a nice pin wheel for serving.

The combo of salty prosciutto and cheese with fresh basil is to die for.

Although we did a pretty powerful side dish with it (blue cheese and caramelized onion scalloped potatoes), it is really unnecessary. You can put it with nice simple sides b/c it has so much flavour on its own.

Sunday night family dinner will thank you for this one.

2 Responses to “Rolled Flank Steak with Basil, Asiago and Prosciutto”

  1. Sheila Robinson May 20, 2011 at 1:31 pm #

    Thank you so much for the mouth-watering recipes. I’m addicted to recipes and will look forward to your future posts.

  2. Alexandra Gundy July 21, 2011 at 8:34 am #

    Hi Katie!

    I made this for Geoff’s family up at the cottage last weekend and it was delicious! I served it with a tomato grilled bread salad and roasted asparagus. We used the leftovers in sandwiches the next day. Yum.

    Thanks for the recipe, see you soon!


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