Rolled flank steak

Published: June 16, 2008
Source: Technicolor Kitchen

YIELD: 4 servings

Ingredients

680	g (1½ lb) flank steak - I used a different cut
2	tablespoons olive oil
2	tablespoons balsamic vinegar
2	cloves garlic, crushed
½	cup (57g/2oz) shredded mozzarella cheese – I used the yellow mozzarella we have here, made from cow’s milk
4	scallions, sliced
¼	cup (57g/2oz) roasted red peppers, cut into thin strips
	sea salt and freshly ground pepper

Directions

Preheat oven to 230ºC/450ºF with rack in center. Between two sheets of plastic wrap, pound steak to 1.25cm (½-inch) thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Place the steak inside and marinate at least 20 minutes or up to overnight.

Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1.25cm (½-inch) border on the long sides and 5cm (2-inch) border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise.
Season with salt and pepper.

Place, seam side down in a lightly oiled baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.