Flank Steak Stuffed with Asparagus Pesto

Cook, In Season, Mains, Recipes, Spring, Sunday Supper

Flank Steak Stuffed with Asparagus Pesto

Pesto can be made from virtually any green, leafy vegetable or herb, and even some stalks, like asparagus. Here, par-boiled asparagus blends beautifully into a pesto with bright green color and earthy flavor. The fiber-rich paste is spiraled into a juicy roll of flank steak for a festive presentation. Any leftover pesto is delicious on pasta, spread on whole-grain bruschetta with fresh mozzarella, or as a filling for an omelette.


Flank Steak Stuffed with Asparagus Pesto


For the asparagus pesto:

1/2 tsp. salt, plus more, to taste

3/4 lb. (375 g) asparagus, trimmed

3 Tbs. pine nuts

2 garlic cloves

Grated zest of 1 lemon

1/2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese

6 Tbs. (3 fl. oz./90 ml) olive oil


For the flank steak:

1 to 1 3/4 lb. (500 to 875 g) flank steak, butterflied

Salt and freshly ground pepper, to taste

2 tsp. olive oil


To make the pesto, bring a saucepan of water to a boil over high heat. Add the 1/2 tsp. salt and the asparagus and cook until just tender, about 4 minutes. Drain and immediately plunge into a bowl filled with ice water to stop the cooking. Drain well. Transfer the asparagus, pine nuts and garlic to a food processor and pulse to finely chop. Add the lemon zest, cheese and olive oil and puree until smooth. Season with salt and set aside.


Preheat an oven to 400°F (200°C).


To prepare the steak, lay it flat on a work surface and season with salt and pepper. Spread a 1/4-inch (6-mm) layer of the pesto over the top of the steak, leaving about a 1/2-inch (12-mm) border around the edges. Roll the steak up with the grain and lay it seam-side down on the work surface. Using kitchen twine, tie the steak roll in 4 different places, each about 2 inches (5 cm) apart.


In a large fry pan over high heat, warm the olive oil. Add the steak and sear, turning once, until browned, about 3 minutes per side. Transfer the steak to a baking sheet and place in the oven. Roast until an instant-read thermometer inserted into the center of the meat registers about 125°F (52°C) for very rare to rare, 20 to 25 minutes.


Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Remove the strings, slice the steak and serve immediately. Serves 4 to 6.


Williams-Sonoma Healthy Dish Of The DayFind more wholesome recipes for every day of the year in our new cookbook, Healthy Dish of the Day, by Kate McMillan.

Leave a Reply

Your email address will not be published. Required fields are marked *