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Discover how to make Stuffed Flank Steak with Roasted Beet Basil Salad — a flavorful Italian-American recipe with a garlic-herb marinade, roasted red peppers, and parmesan. Pair it with our balsamic dressing recipe and learn more about flank steak cooking techniques
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Stuffed Flank Steak and Beet Salad by Taylor Kellerman
Taylor Kellerman from Kualoa Ranch joins us in the CHS kitchen. He is the director of Diversified Agriculture and Land Stewardship at the ranch. He has no small task as he over sees almost 4,000 acres of livestock, aquaculture and the agriculture departments. Most people don’t realize how large of a responsibility this is. We know Kualoa Ranch as a place of scenic beauty tours and movies but there is much to take care of. Taylor has an extensive background working with Del Monte and Maui Pineapple Company before coming to the ranch. One of my favorite places to visit at Kualoa are the fish ponds and Taylor is very knowledgeable on that topic as well.
Ingredients
Steak Marinate:
- 1 large Flank Steak
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 6 garlic cloves peeled and minced
- 1 small bunch Italian parsley finely chopped
- to taste Salt and pepper
Steak Stuffing:
- 1 cup of whole fresh basil leaves
- 1 cup roasted red peppers peeled
- 1 whole med. maui onion sliced
- 1 cup of cubed parmesan cheese
Beet Salad:
- 4 large beets roasted
- ¼ cup whole basil
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- to taste Salt and pepper
Instructions
Marinate:
- Butterfly the flank steak lengthwise to that you are left with 2 steaks the same size but ½ the thickness.
- Combine the vinegar, extra virgin olive oil, parsley, and garlic in a bowl and mix.
- Pour marinate over the steaks, add salt and pepper to state, and marinate for 6-8 hours.
General Prep:
- Lay the two marinated steak haves on a large cutting board.
- Evenly layer basil, then roasted red peppers, then onion, then parmesan.
- Roll steak and filling like a sushi roll, carful to align the meat grain so you cut cross grain when serving.
- Tie with butchers twine to keep it together.
- Roast or grill to med temp.
- Let cool, and cut into “pinwheels”.
- Can serve either hot or cold.
Beet Salad:
- Slice ends off of beets, place on a sheet of heavy duty foil, and drizzle 2 TBLSP of extra virgin olive oil. Wrap tightly in foil and back for one hour. Allow to cool.
- Peel and cube the beets in 1” cubes, add to a mixing bowl.
- Chiffon the basil and add the balsamic vinegar and extra virgin olive oil. Salt and pepper to taste. Mix and serve.
Nutrition
Calories: 503kcalCarbohydrates: 32gProtein: 27gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 51mgSodium: 1134mgPotassium: 1285mgFiber: 9gSugar: 20gVitamin A: 2063IUVitamin B1: 0.2mgVitamin B5: 1mgVitamin C: 51mgCalcium: 410mgIron: 5mg
Tried this recipe?Let us know how it was!
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