Pancetta and Goat Cheese Stuffed Flank Steak

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5 from 200 votes

Pancetta and Goat Cheese Stuffed Flank Steak

1 hour 25 minutes
Calories 1070kcal


  • 1/4 cup red wine
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons soy sauce
  • 1 cup extra-virgin olive oil
  • 4 cloves garlic (peeled and sliced)
  • 1 teaspoon kosher salt
  • freshly ground pepper
  • 3 pounds flank steak
  • 1/2 cup pancetta (peeled and sliced)
  • 8 ounces goat cheese
  • 3 cups spinach


  • In a bowl, whisk together all ingredients of the marinade (red wine through ground pepper) or blend together in a blender until smooth.
  • Put the marinade and the flank steak in a re-sealable zipper storage plastic bag or shallow baking dish and marinate for 4-24 hours.
  • To cook the pancetta, put into a sauté/fry pan at low heat.
  • Let it cook slowly while rendering the fat.
  • Stir often and cook until crispy.
  • It may take 20-30 minutes.
  • Strain the fat and reserve.
  • Heat the reserved pancetta fat in another sauté pan at medium heat and sauté the spinach until just wilted.
  • Strain and squeeze out any excess moisture.
  • Mix the spinach, pancetta and goat cheese together well.
  • Remove flank steak from marinade and pat dry.
  • Discard marinade, and lay flank steak (perpendicular with the grain going side-to-side) on a flat surface such as a cutting board.
  • Pound with a meat mallet or rolling pin until the steak is about 1/4-inch thick.
  • Spread stuffing over one side of the flank steak.
  • Then roll the steak away from you, keeping it as compact as possible.
  • Some stuffing may come out of the sides.
  • You can try to push it back in or discard.
  • Tie the rolled steak with butcher’s twine at least 3-4 times.
  • Season with salt and pepper all around.
  • Preheat the oven to 400 degrees.
  • Heat up 2 tablespoons of vegetable oil in a cast-iron skillet on medium-high heat or heat up your grill.
  • Sear the steak on all sides until nicely browned, then transfer to oven.
  • Finish in the oven until an internal temperature of 125 degrees is reached, about 15-25 minutes (possibly longer depending on the oven).
  • Transfer the steak to a cutting board and allow to rest for about 15 minutes before snipping the butcher's twine off and slicing into 1/2-inch slices.
  • Yield: 4-6


Calories: 1070kcal

Originally posted 2019-02-20 18:37:17.

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