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Herb-Stuffed Flank Steak

Photo: Annabelle Breakey Styling: Jeffrey Larsen

Total time 45 mins

Serves 4

This rolled and tied steak is quick but impressive enough for company. Grilled carrots sprinkled with fresh herbs and drizzled with extra-virgin olive oil make an easy side dish.


  • 1/2 cup green olive tapenade
  • 1/4 cup chopped flat-leaf parsley
  • 2 tablespoons chopped mixed fresh herbs, such as basil, chives, and thyme
  • 1 flank steak (about 1 1/4 lbs.)
  • 1 tablespoon olive oil
  • Salt and pepper

Nutrition Information

  • calories 312
  • caloriesfromfat 57 %
  • protein 30 g
  • fat 20 g
  • satfat 6.3 g
  • carbohydrate 2.4 g
  • fiber 2.2 g
  • sodium 339 mg
  • cholesterol 54 mg

How to Make It

  1. Heat a grill to high (450° to 550°). Combine tapenade, parsley, and mixed herbs in a small bowl.

  2. Lay steak on a work surface between 2 sheets of plastic wrap. Using a meat mallet, pound until an even 1/4 in. thick. Peel off top plastic wrap, spread tapenade mixture all over steak, and roll up so grain of the meat runs lengthwise. Tie at 2-in. intervals with kitchen twine.

  3. Rub outside of steak with oil and season generously with salt and pepper. Grill, turning occasionally, until grill marks appear all over and an instant-read thermometer inserted in center reaches 125° for medium-rare, 15 to 20 minutes.

  4. Transfer steak to a cutting board, tent with foil, and let rest 10 minutes. Remove kitchen twine and cut crosswise into thin (1/4 in.) slices.

Cook's Notes

Wine pairing: Lang & Reed 2013 Cabernet Franc (North Coast; $27).