Italian Rolled Flank Steak

Italian Rolled Flank Steak



Flank Steak

  • 1.75 lb. Sterling Silver Flank Steak, butterflied open
  • 4 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 cup Pesto (recipe follows)


  • 3 cups fresh basil
  • ½ cup toasted pine nuts
  • 2 cups Parmesan
  • 1 Tbsp. minced garlic
  • ½ cup oil
  • To taste salt and pepper

Buttery Marsala Wild Mushrooms

  • ¼ cup olive oil
  • 1½ lbs. crimini mushrooms or a mix of your favorite fresh mushrooms, sliced
  • To taste salt and pepper
  • 3 Tbsp. chopped fresh thyme leaves
  • 4 cloves garlic, smashed
  • 1 cup Marsala
  • 3 Tbsp. butter
  • Large handful flat-leaf parsley tops, chopped


  • Using a platter, plate grilled flank steak and then mushrooms. Garnish with chopped parsley.

Flank Steak Preparation

  1. Oil and season butterflied flank steak, spread pesto on inside of flank and then roll. Using butcher twine, tie up flank steak.
  2. Grill outside of flank for grill marks, let sit and cut into portions. Before serving, grill portions to desired temperature.

Pesto Preparation

  1. Robot Coupe first four ingredients; then add in oil, salt and pepper.

Buttery Marsala Wild Mushrooms Preparation

  1. Heat large cast iron skillet over medium-high heat. Add oil; make four turns of pan.
  2. When oil ripples, add mushrooms. Cook, stirring often, until mushrooms brown, about 10 minutes. Season with salt and pepper.
  3. Add thyme and garlic; toss 1 to 2 minutes. Add Marsala; cook, stirring often, until liquid reduces by about two-thirds, about 4 minutes. Add butter and swirl until blended.
  4. Discard garlic and stir in parsley.