Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Place flank steak on a cutting board and pound with a meat mallet until it reaches 3/4-1 inch thickness.
- Place the pounded steak in a large baking dish and apply 2 tbsp. olive oil to both sides of the steak.
- Season both sides of the steak with garlic salt and oregano.
- Layer the steak with chopped garlic, fresh basil leaves, provolone cheese slices, roasted red bell peppers, and top with mozzarella cheese slices.
- Starting from the long side closest to you, tightly roll the steak forward until fully rolled and shaped like a log.
- Wrap butcher's string around the rolled steak lengthwise, securing at approximately 2-inch intervals.
- Cut off any excess string.
- Place the stuffed rolled steak in the baking dish and bake in the preheated oven for 30 minutes, or until internal temperature reaches 125°F for medium-rare.
- Remove from the oven, cover loosely with foil, and let rest for at least 10 minutes.
- Discard the strings and slice the steak crosswise into 1/2-inch thick slices.
- Arrange slices on a serving platter, splash the tops with a little balsamic vinegar, and enjoy!
Nutrition
Notes
- Pound evenly, not just flat — use a meat mallet in overlapping strokes from the center out. An uneven steak will have thin spots that overcook before the thick end reaches temperature.
- Layer close but stay in the margin — leave a half-inch border on all sides so the filling doesn't push out when you roll. A thin, even layer holds together; a thick pile doesn't.
- Tie every 2 inches, not just the ends — the butcher's string keeps the roll intact as it bakes and the meat expands. Loose ties let sections gap open in the oven.
- Pull at 125°F, not 135°F — flank steak tightens fast. The 10-minute rest carries it to medium-rare. Let it run past that and no slicing technique saves it.
- Rest loosely tented, not sealed — a tight foil wrap traps steam and softens the exterior. Loose foil keeps the outside intact while the juices redistribute.
- Balsamic at the end, not during — a splash over the sliced rounds adds brightness and a little gloss. Added during cooking, it just caramelizes into char.
- Slice the rolls crosswise and fan the rounds on a platter. The pinwheel pattern — mozzarella white, pepper red, basil green — presents itself.
- Roasted garlic mashed potatoes are the right call here. The creaminess absorbs the pan drippings. Steamed green beans or roasted zucchini and eggplant stay in the Mediterranean lane without competing with the steak.
- For a lighter plate, dress arugula with lemon vinaigrette and serve the sliced rounds on top. The peppery greens and bright acidity hold up against the rich cheese filling.
- If you're serving for guests, slice tableside. That crosscut reveal is worth the moment.
- Wrap leftovers tightly or store in an airtight container in the refrigerator for up to 3 days. Keep them unsliced if possible — the whole roll holds moisture better than individual rounds.
- To reheat, place in a 350°F oven for 10 to 12 minutes, covered loosely with foil. Skip the microwave — it toughens flank steak fast.
- Cold the next day, sliced rounds work on top of a dressed arugula or grain salad. The filling holds everything together and you get a different dish without any extra work.