Introduction

Steak Roll Ups with Stuffing combine tender flank steak with vibrant mango avocado salsa and creamy dill Havarti cheese for a flavorful, impressive meal. Perfect for grilling or oven baking, this recipe delivers juicy, colorful rolls that make a great centerpiece for any dinner.

A white plate holds a thick slice of rolled meat roast that has three main layers: the outer layer is browned and textured with visible seasoning, the middle layer is a light pink, cooked meat, and the center is stuffed with a colorful mixture of diced vegetables and herbs in shades of yellow, green, and red. Next to the meat slice are bright green broccoli florets with a natural texture. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb flank steak, flattened with a meat tenderizer
1/4 cup Filippo Berio Sundried Tomato Pesto sauce
4 Boars Head Havarti dill cheese slices
1 3/4 cup mango avocado salsa (see instructions below)
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 bunch cilantro, finely diced
1 jalapeño, finely diced
1/2 white onion, finely diced
1 red mango, finely diced
1 avocado, cubed
Parchment paper
Cooking twine (100 percent cotton)
Natural hardwood lump charcoal (for grilling)
Lighter fluid (for grilling)
9×13 inch baking dish (for oven method)

Instructions

Step 1: Prepare the mango avocado salsa by peeling and dicing the mango and chopping the red pepper, green pepper, white onion, cilantro, jalapeño, and avocado. Combine all in a bowl and refrigerate until ready to use. The salsa can be made the night before for better flavor.
Step 2: Lay parchment paper over the flank steak and pound it thin, about 1/4 to 1/2 inch, using a meat tenderizer or rolling pin.
Step 3: Spread the sundried tomato pesto evenly over the inside of the flattened steak. Layer the Havarti dill cheese slices on top, then spoon the mango avocado salsa evenly over the cheese.
Step 4: Roll the steak tightly into a log shape. Cut four short lengths of cooking twine to tie across the roll crosswise about 1 1/2 inches apart, and two longer pieces to tie lengthwise. Lay the twine on a board, place the steak roll on top, and tie the twine securely, trimming any excess string but not the knots.
Step 5: To grill, light the natural hardwood lump charcoal using lighter fluid and wait 10-15 minutes until the coals turn white. Push coals aside to create indirect heat and preheat the grill to 250°F. Place the steak roll on the cooler side and cook for about 2 hours or until internal temperature reaches 145°F, turning with tongs to char each side for 2 minutes.
Step 6: Alternatively, to bake, preheat the oven to 425°F. Place the steak roll in a 9×13 inch baking dish, brush lightly with olive oil or salsa juice, and season if desired. Bake for 35 minutes, then switch to broil and cook 5-10 minutes until browned. Let rest 15-20 minutes before slicing.
Step 7: Remove twine carefully, slice the steak roll, and serve with roasted broccoli or your favorite side dish.

Tips & Variations

Make the salsa a day ahead to allow flavors to meld for a fresher taste.
Use a meat thermometer to ensure the steak roll is perfectly cooked.
Substitute Havarti dill cheese with mozzarella or provolone for different cheese flavors.
Try adding fresh herbs like basil or mint to the salsa for extra brightness.

Storage

Store any leftover steak roll slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain juiciness and texture. The mango avocado salsa is best served fresh and should be stored separately to avoid sogginess.

How to Serve

A long, dark brown roasted meatloaf with a slightly crispy texture on the outside sits on a wooden board. It is topped with a chunky, colorful mixture of finely chopped yellow, green, red, and white vegetables and herbs that cover the middle top section. Behind the meatloaf, there is a small white bowl filled with the same chunky vegetable mixture and two large, triangular brown chips sticking out from it. The entire scene is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the steak roll ups in advance?

Yes, you can assemble the steak rolls a few hours ahead and keep them refrigerated before cooking. The salsa also tastes better if made the night before.

What if I don’t have a grill? Can I cook this recipe in the oven only?

Absolutely! Baking the steak roll in the oven as described will yield delicious results, especially when finished under the broiler to add a nice char.