Sicilian Style Rolled Stuffed Flank Steak


Stuffed flanks steaks look impressive are easy to make and they are versatile – you can stuff them with just about anything.  I like to use a combination of broccoli rabe and spinach.  Frozen spinach makes the broccoli rabe less bitter.  Frozen spinach is also less bitter than using fresh spinach.  

The easiest way to start is by having your butcher trim, butterfly, and tenderize the meat for you.  They usually have tenderizing machines they run the meat through.  You can butterfly the meat yourself and use a mallet to tenderize and pound to an even thickness.   

Sicilian Style Rolled Stuffed Flank Steak

Makes 4 to 6 servings.
Difficulty Rating:  Easy

1 flank steak (1 ½ to 2 pounds), trimmed, butterflied, and tenderized by butcher
1 bunch broccoli rabe (rapini)
1 package (10-ounces) frozen spinach, thawed
5 tablespoons extra-virgin olive oil, divided
4 to 5 cloves garlic, thinly sliced
3 tablespoons grated Romano or Parmesan cheese
3 tablespoons toasted pignoli nuts
3 tablespoons water
2 tablespoons dried currants
(Optional) Crushed red pepper flakes


PREPARE THE GREENS:  Wash the broccoli rabe.  Trim and discard any thick stems and chop into one-inch pieces.  Squeeze and drain most of the liquid from the thawed spinach. 

COOK THE GREENS:  Heat 3 tablespoons of the olive oil in a skillet, over medium-high heat.  Add garlic and cook until lightly golden, about 30 seconds.  Add broccoli rabe, spinach, pignoli, water, and currants.  Turn the greens over and season with salt and pepper.  Add red pepper flakes if using.  Cover with a lid and cook approximately 5-6 minutes, until broccoli rabe is tender.  Remove from heat and stir in cheese.  Season with additional salt if necessary.

MAKE THE STEAK ROLL:  Preheat oven to 400 degrees F.  Place 4 or 5 (14 to 16-inch pieces) of kitchen twine parallel to each other on a large cutting board.  Place the meat on top with the short end facing you (twine pieces should lie across the grain).  Spread the greens evenly on top, leaving a one-inch border all around. 

Roll the steak up (away from you) and tie the twine pieces around the roll to secure.  Trim the ends of the knots.  Rub steak with 1 tablespoon olive oil and season with salt and pepper. 

COOK THE STEAK ROLL:  In a large cast iron skillet or heavy oven proof skillet, heat remaining oil over high heat.  Place seam side up and brown the bottom and sides about 5 to 6 minutes.  Flip the roll seam side down and place in the oven.  Bake 25 to 35 minutes or until meat thermometer registers 125 degrees F for medium rare.   Remove from steak from pan, cover loosely with foil and allow to rest 10 minutes before cutting.

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