The iconic Caprese salad gets a meaty update in this stuffed flank steak roll up recipe. Flank steak gets pounded out flat, filled with tart sun-dried tomatoes, fresh basil, garlic, and gooey mozzarella, then rolled up, seared, and finished in the oven. The resulting dish is packed full of amazing flavors and an understated elegance not often found in recipes where things are stuffed with other things. These steak rolls are great served warm fresh out of the oven, or sliced again even thinner and served at room temperature as a glamorous appetizer. Once you’ve mastered the technique feel free to experiment with the fillings!

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Caprese Steak Roll Ups

Inspired by The Chunky Chef.

1/4 cup packed basil leaves, diced

1/4cup sun-dried tomatoes, diced

2 cloves garlic, diced

2 tablespoons olive oil

4-6 thin slices of mozzarella

4 large thin slices of prosciutto

cooking twine, tooth picks

1 tablespoon olive oil

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  1. Soak the toothpicks in water for 10 minutes.
  2. Preheat oven to 350°F.
  3. Line a cutting board with wax paper. Place the flank steak on top of the paper and cover with another sheet of wax paper. Beat out the steak using either a meat mallet or a large wooden rolling pin. You need this to be thin so that you can fill it and roll it up. Remove the top piece of paper.
  4. Stir together the sun-dried tomatoes, basil, garlic, and 2 tablespoons of olive oil. Spread this blend over the top of the flank steak. Place the slices of mozzarella over the basil blend, taking care not to overlap. Top the cheese with the prosciutto.
  5. Carefully roll the steak up on itself, making sure to trap all of the ingredients you have oh so carefully placed on the steak. Make sure to roll as tightly as you can. Secure this roll with the cooking twine and the tooth picks. Slice the rolled up steak into even sized pieces.
  6. Put the remaining tablespoon of olive oil into an oven safe skillet and heat over medium high heat. Add the cut steaks and sear the tops and bottoms of them for about 2 minutes per side.
  7. Put the skillet in the oven for 8-10 minutes, depending on how thin you were able to pound out the steak. Remove the pan from the oven and cover with aluminum foil for 10 minutes before serving. Garnish with fresh basil.

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