• Preparation
  • Cook Time
    20 minutes
  • Serves
    6 people
  • Difficulty

Behind the Recipe

The Flank Is Where
The Flavor’s At

I’ll just come out and say it. Tenderloin is overrated. If you’re a bona fide carnivore who craves the true flavor of beef, steer clear of anything that comes wrapped in bacon or drenched in white wine sauce. Instead, try this recipe featuring a lesser used, yet seriously flavorful cut of meat – the flank steak.

While flank steak offers plenty of robust, beefy flavor on its own, this Flank Steak Roll Up recipe takes things to the next level. It’s basically flattened out flank steak topped and rolled with everything you could ever want. Prosciutto, basil, peppers, parm – the kitchen sink if you want! Let the haters keep gumming down their boring, overpriced filets. You keep living like a flavor king, with the Flank Steak Roll Up.



  • 1 large flank steak (around 680 grams)
  • 10 thin slices of prosciutto
  • 2  jars of roasted red peppers
  • 24 basil leaves
  • 3 tablespoons of grated parmesan
  • ¼ cup of olive oil 
  • ¼ cup of balsamic vinegar
  • 2 garlic cloves, crushed
  • 5 tablespoons of flat-leaf parsley, chopped
  • Salt
  • Pepper


  1. The day before the braai, prepare the marinade by combining your olive oil, balsamic vinegar, garlic, 3 tbsps. flat-leaf parsley, and ¼ tsp. freshly ground pepper. Mix well and set aside.
  2. Butterfly your flank steak by carefully running a super sharp knife down the middle of the steak “long-ways”, leaving a 1.5 cm hinge at the other end. Be careful not to cut all the way through!
  3. Place butterflied steak and marinade in a sealable bag or container. Make sure your steak is good and coated, then set it in the refrigerator overnight.
  4. Just before braai, remove the steak from the marinade and spread it open, cut side up.
  5. Place 4 bell pepper halves on the butterflied steak to cover completely. Let’s sprinkle on another tbsp. parsley here, too.
  6. Next, cover with prosciutto slices, basil leaves, and sprinkle with parmesan along with your remaining 2 tbsp. parsley and ground pepper.
  7. Beginning on a long side, roll up your butterflied flank steak as tight as possible while keeping all of your other tasty ingredients inside. Then secure your roll-up by tying at 5-7 cm intervals with butcher’s twine.
  8. Once secure, grab your roll up and fire up your Pellet grill. You know what time it is.

Cooking Instructions

  1. 1

    Set up your Pellet grill to smoke cooking method at 180°C, and we recommend setting the probe temperature to 60°C which is a perfect medium rare, alternatively set to how you prefer your meat done.

  2. 2

    Place the Flank Steak Roll Up on grill surface, turning frequently and smoking until desired doneness.

  3. 3

    Transfer Flank Steak Roll Up to a cutting board and – ready for the toughest part? – let rest for 10 whole minutes. Leave the room if you have to.

  4. 4

    Once your 10 minutes are up, remove the butcher’s twine, slice into 1.5 cm thick servings, plate, and feast! I mean, a Flank Steak Roll Up? You’ve truly outdone yourself this time.

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