Fabio Viviani's Rolled Flank Steak With Mint Pesto

by Rachael Ray Show Staff 9:00 AM, April 1, 2015

Aired April 1, 2015

Serves 6

This dish elevates the classic grilled steak to the next level, and the pesto inside makes the steak super moist and the presentation very dramatic.

Serves 6

For the Mint Pesto:
1 1/2 cups packed fresh mint leaves
2 1/2 cups baby spinach
4 garlic cloves, chopped
1/3 cup pine nuts
Kosher salt and freshly ground black pepper
1/2 cup grated grana padano
1/2 to 1 1/2 cups extra-virgin olive oil, depending on your desired thickness

1 3-pound flank steak Kosher salt and freshly ground black pepper
2 tablespoons olive oil


For the pesto, combine the mint, spinach, garlic, pine nuts, salt, pepper and grana padano in a food processor and pulse to partially combine. Turn the processor on Auto and drizzle in the olive oil, a half cup at a time, until the ingredients start to come together into a chunky paste. Make sure to add the oil a little at a time to ensure a nun-runny pesto.

Place the flank steak flat on a work surface with the grain of the meat running perpendicular to you. Using a long, thin, very sharp knife, butterfly the meat by slicing through the long side of the steak, opening it up as you go, stopping 1/2 inch short of cutting the steak in two. Season with salt and pepper.

Spread the pesto all over the meat, leaving a 1 1/2-inch space all around the edge. Roll up the steak, with the grain running the length of the roll, and tie up with kitchen string every 2 inches. Wrap with plastic wrap and refrigerate until ready to cook. Preheat the oven to 350°F. Rub the steak with olive oil then sear it in a very hot, cast-iron skillet over high heat or on a very hot grill. Place it in the oven for 15 to 20 minutes for medium-rare steak.

Place the steak on a cutting board and allow it to rest for 10 minutes. Remove the strings and carve across the grain into 1-to 2-inch slices.

Serve alongside Baby Potatoes Roasted in Parchment Paper.