Food & Drink

The Kitchn: Marinade and stuffing make flank steak special

Flank steak is a popular cut of beef, and for good reason – it’s flavorful, inexpensive and incredibly versatile. Unfortunately, I’ve had my fair share of tough ones over the years. The meat is lean and has to be cooked and sliced the right way. Thankfully, this recipe for balsamic flank steak stuffed with prosciutto and cheese has renewed my faith.

I first had a variation of this recipe a few years ago when my father-in-law put a few stuffed flank steaks on the grill for an impromptu family gathering. The minute the tangy beef, salty prosciutto and melted cheese hit my tongue, I knew it was a keeper. I’ve played with the marinade since then, but I always come back to this creamy balsamic dressing (the longer the soaking time, the better).

While grilling this steak is fantastic, a cast-iron skillet in the oven is the perfect tool for rainy days and chilly weather. Cooking this type of beef on cast iron is my preferred method because the pan gets smoking hot, allowing the meat to form a gorgeous brown crust with less risk of overcooking. (But don’t forget an instant read thermometer to check the temperature, since this is one steak you don’t want to go past medium-rare.)

I love this recipe for entertaining, especially since it only gets better when made in advance. The flank steak can be marinated a day or two ahead, rolled and then refrigerated until ready to cook. Even better, the ingredients can be adjusted to whatever you have on hand. If you don’t have provolone, try Swiss or mozzarella. No spinach? Try basil or arugula.

Nealey Dozier is a writer for, a website for home cooking.