1-First, prepare the stuffing by mixing the chopped walnuts or pine nuts, peeled garlic cloves, thyme leaves from 6 sprigs, rosemary leaves from 3 sprigs, 2 sage leaves, 1 cup fresh parsley, 1 cup grated Parmesan cheese, 3 shallots or sweet onions, 1 teaspoon red pepper flakes, 1 teaspoon salt, black pepper to taste, and 1 cup olive oil into a paste. This step builds the flavorful heart of the dish and only takes a few minutes.

2-Next, lay out the 3.5 pounds of butterflied flank steak on a clean surface and season it evenly with salt and pepper. Brush it with the glaze made from 2 tablespoons balsamic vinegar and 2 tablespoons olive oil for added depth. Spread the stuffing over the steak, making sure not to overfill so it rolls easily.

3-Carefully roll the steak tightly to keep the filling inside, then secure it with cooking twine. This helps maintain the shape during cooking. For cooking, sear the rolled steak in olive oil for 3 minutes per side over medium to medium-high heat to lock in juices and create a nice crust.

4-After searing, cover it with foil and roast in a 425°F oven for 35 to 45 minutes until it reaches your desired doneness. Let it rest for 10 minutes before slicing to ensure the meat stays juicy and tender. This recipe’s total cook time is about 55 minutes, making it perfect for holiday meals.