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Rolled Flank Steak with Goat Cheese & Herbs

Rolled Flank Steak with Goat Cheese & Herbs

Flank steak is a wonderful cut to work with because it is not expensive, but it is so very flavorful. Stuffing and rolling a flank steak makes it feel fancy, but it does not take long to prepare! It is fun to try different combinations of cheese, herbs and seasonings in a rolled flank steak. There is something so satisfying about the flavorful steak, fresh herbs and goat cheese and how they all meld together.

Rolled Flank Steak with Goat Cheese & Herbs

Special Equipment: Meat thermometer, butcher's twine, barbecue

Recipe makes 6 to 8 servings.  Total time 1 hour. Active time 35 minutes.


  • 4 pounds whole flank steak, room temperature
  • 5 ounces goat cheese, crumbled
  • 1 cup flat leaf Italian parsley (1 large bunch), finely chopped
  • ¼ cup fresh chives, finely chopped
  • ¼ cup olive oil
  • 6 large cloves garlic, crushed
  • 3 ounces of sliced prosciutto
  • 3 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon freshly ground black pepper


  1. Preheat the grill to 350° or medium heat. 
  2. Unfold the flank steak, place it on a cutting board and rub 1 teaspoon of the salt into both sides of the meat. With the short edge of the flank steak facing you, use a sharp knife to cut horizontally through the meat, cutting within a half inch of the edge. Open the cut steak with the salted side facing down. 
  3. Mix  ¼ cup of olive oil with the garlic, chives, thyme, ½ teaspoon of black pepper and 1 teaspoon of salt together in a small bowl. Spread the entire mixture evenly over the open face of the flank steak. Distribute the goat cheese evenly over the top of the meat. Next, layer the prosciutto horizontally over the top of the cheese to completely cover the flank steak. Sprinkle the parsley over the top.
  4. Roll the flank steak tightly, starting from the long side of the steak. Use kitchen twine to tie the roll at each end, and then tie tightly with a length of twine every 1.5-2 inches. Season the outside of the roll with 0.5 teaspoon freshly ground black pepper and 1 teaspoon kosher salt.
  5. Place roll on the grill and cover. In the first ten minutes of grilling, turn the roll four times in order to brown every side of the meat. Turn occasionally and use a meat thermometer to check the internal temperature in the thickest part of the roll. When the internal temperature reaches 130°, pull the roll off of the grill. Total grilling time is close to 35 minutes, but the internal temperature is the most important indicator that the meat is done. Cover the meat with foil and let rest for 15 minutes. 
  6. Use a pair of scissors to cut the twine off the roll. Use a sharp knife to cut the roll into half inch thick sections. Serve immediately. 

Recipe first featured on Ranch To Table Season 4 Episode 10: "Steak and Cheesecake" on the Magnolia Network.



Photographs by BJ Golnick and Brian Skope 


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