More Than Just Dinner.


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Prep Time:8 Hours
Cook Time:30 Minutes

Nutritional Information

This recipe makes a flavorful filling which is rolled up in a piece of flank steak.


  • 1/4 cup toasted breadcrumbs
  • 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide matchsticks
  • 1 tablespoon grated Parmesan
  • 1 tablespoon finely chopped fresh parsley
  • 2 medium cloves garlic, finely minced (about 2 teaspoons)
  • 2 tablespoon olive oil
  • 1 lb. flank steak, butterflied
  • 1/4 lb. ground lamb
  • 2 cups finely chopped yellow onion (about 2 small)
  • 4 medium cloves finely minced garlic (about 4 teaspons)
  • 1 tablespoon dried oregano
  • 2 cups low sodium store-bought or homemade chicken broth
  • 1/2 cup dry red wine
  • 1/3 cup finely chopped fresh basil leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pistachios
  • 2 ounces bourbon
  • 1/3 cup currants
  • 1/3 cup sun dried tomatoes, see recipe


  • 1. Open up butterflied flank steak, arranged so the grain of meat is parallel to you, and season exposed side with salt and pepper.
  • 2. In a sauce pan combine the onion and garlic with a little oil. Saute until slightly browned. Add the ground lamb and cook until mostly done. Add all of the remaining ingredients except the steak, wine, bourbon and parmesan. Cook for 5 minutes until fragrant. Add the wine and bourbon and cook until all of the alcohol has been cooked out, about 5 minutes. Remove from the heat, fold in the parmesan and season to taste. Let come up to room temperature.
  • 3. Once cool, spread the mixture evenly over the beef, leaving a 1/2-inch border along the side furthest from you; press and gently pack the stuffing mixture onto beef to keep it in place. Starting from the side nearest to you, roll up meat like a jelly roll, pressing any stuffing that falls out of the ends back into roll. Tie beef tightly with twine, spacing ties evenly about every 1 1/2 inches. Season outside with salt and pepper all over, wrap in plastic wrap, and refrigerate overnight.
  • 4. Preheat the Egg to 350º using indirect heat. Roast the beef until desired doneness, about 25 minutes for medium rare. Let rest for 10 minutes before slicing and serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828