Serves 6-8
Stuffed Flank Steak With Prosciutto & Goat Cheese
- Prep Time 30 Minutes
- Cooking Time 1Hour
- Method 50 50 Fire
Ingredients
- 1 Flank Steak, 1.5-1.8Kg
- 5 Slices Prosciutto
- 1/2 Cup Chopped Walnuts
- 1/2 Cup Flat-Leaf Parsley, Fresh
- 1 Clove Garlic, Chopped
- 150G Goat Cheese
- Salt And Pepper
- Olive Oil
- Butcher Twine
Instructions
- In The Kitchen
- Remove Any Excess Fat And Sinew From The Flank Steak.
- Butterfly The Flank Steak.
- Season Generously With Salt And Pepper.
- Starting At The Edge Closest To You, Cover The Steak With The Prosciutto Slices.
- In A Small Food Processor, Combine The Walnuts, Parsley, And Garlic. Place The Mixture Evenly Across The Prosciutto Keeping It Off The Far Long Edge By Several Inches.
- Add The Goat Cheese In The Same Way.
- Keeping The Meat Tight, Roll The Steak Away From You Towards The Far Edge.
- Using Butcher Twine, Secure The Flank Steak. Start In The Middle Of The Steak With The First Piece Of Twine And Then Work Towards The Outside. 5 Knots Should Easily Hold The Steak Together.
- At The Braai
- Prepare The Braai For A Two-Zone Fire With Medium-High Heat (205-230°C).
- Lightly Brush The Steak With Olive Oil.
- Sear Each Side Of The Steak Over Direct Heat. Approximately 2 Minutes A Side, For 8 Minutes Total. Move The Steak To Indirect Heat And Continue To Grill For Approximately 20 More Minutes, Or Until The Internal Temperature Of The Flank Steak Is 55°C, As Measured With An Instant-Read Thermometer.
- Remove From The Grill, Tent With Foil, And Allow To Rest For 8-10 Minutes. Slice And Serve.
- Preparation Time: 30 Minutes
- Braai Time: 30 Minutes
- Total Time: 1Hour
- Serves: 6-8
- Skill Level: Medium
- Cooking Method: 50 50 Fire
- Braai Temperature: 205°C-230°C
- Core Temperature: 55°C
- Equipment: Rib/Roast Holder, iGrill 2 (Us), Chimney Starter
What Do You Need? Recommened Tools
Rib/Roast Holder
R499.00
iGrill 2 (Us)
R1,999.00
Chimney Starter
R599.00
