Make Italian Stuffed Flank Steak - DIY Food & Drinks - Guidecentral
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About this DIY project:
- Title: Make Italian Stuffed Flank Steak
- Maker: The Chunky Chef -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- 2 - 2 1/2 lbs flank steak
- 3-4 cloves garlic, minced
- 1 small shallot, minced
- 2 Tbsp fresh parsley, minced
- 1 tsp sage leaves, minced
- 1 tsp basil, minced
- 2 Tbsp olive oil
- 4 oz thinly sliced prosciutto
- 4 oz thinly sliced provolone cheese
- toothpicks, soaked in water for 10 minutes
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Italian Grandma Makes Beef Braciole
BRACIOLE
2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced & crushed
Fresh Parsley, chopped
Grated Pecorino Romano Cheese
Red Hot Pepper Flakes
Prosciutto or Ham as substitute
Boiled Eggs, chopped
Provolone Cheese Slices
Olive Oil
Salt & Pepper to taste
SAUCE
1 qt Tomato Sauce
1 qt Peeled Tomatoes
1 small Onion (sliced)
3 Garlic Cloves (crushed)
1 tsp Oregano
1 tsp Basil
Olive Oil
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL & STUFF:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Rolled and Stuffed Grilled Flank Steak
My pilot episode featuring one of my favorite ways to prepare flank steak: rolled, stuffed and grilled.
I tend to post shorter content, so this is an experiment of sorts.
For more details on how this process works, here is a similar post of mine with slightly different ingredients:
Flank Steak Pinwheels are the Best! #shorts
Flank Steak Pinwheels ????
Inspired by my friend @overthefirecooking
These came out being one of the Best things I’ve made recently.
_______________________________________
????Butterfly your flank steak, I cut off the edges to make more symmetrical
????Cover in butcher or parchment paper then pound it out to flatten it out evenly
????Season w/ your favorite BBQ rub
????Add slices of provolone cheese
????Top w/ my Habanero Chimichurri (see other video for that recipe)
????Roll it up like a fatty
????At this point you can use twine to secure it or skewers
????Coat in almond oil as a binder
????Season the outside w/ salt and pepper
????Slice them up individually, if using skewers cut off the excess for better handling
????While those rest fire up your grill indirect
????Sear the pinwheels till you get some nice char on both sides
????Then move them over to the opposite side and let it finish cooking till internal temp hits about 130-135
????When done let it rest, remove skewers and twine
????Slice them up and enjoy while the cheese is still melted
_______________________________________
♨️ @chargrillergrills AKORN Auto Kamado
???? @jealousdevilcharcoal Chunx
???? @snakeriverfarms American Wagyu Flank
???? Hickory chunks
???? @blazingstarbbq Reaper
???? @alfrugoni Salt and Pepper
???? @fresh_vintage_farms Almond oil
Follow ???????? @tfti.bbq for more ???? recipes
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