Stuffed Flank Steak with Prosciutto and Wild Mushrooms

Photo by Claudette S.
Adapted from foodtocook.org

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodtocook.org

Ingredients

  • Ingredients:

  • 1

    kg flank steak

  • 300

    grams mushrooms, sliced

  • 6

    pieces prosciutto

  • 8

    thin slices provolone

  • 1

    bunch fresh arugula

  • 2

    tablespoons flour

  • 2

    garlic gloves, finely chopped

  • 2

    tablespoons olive oil

  • 1

    teaspoon paprika

  • salt and pepper to taste

Directions

Method: The flank steak is placed on the work surface and covered with a plastic wrap. With the aid of a meat mallet, the steak is pounded into a 9×12 inch size rectangle, ¼ inch thick. In a large pan, the mushrooms are sautéed with two tablespoons olive oil, for 10 minutes. The garlic is added, seasoned with salt and pepper to taste and cooked for another 2 minutes. Over the steak, the cheese is evenly spread, leaving a little space along one edge. Next, the mushrooms are layered, followed by prosciutto and the arugula leaves. The flank steak is rolled starting with the covered edge and finishing with the plain one and the resulting roll is tied in 4 places with kitchen twine. In a small bowl, salt (1teaspoon) is mixed with pepper (¼ teaspoon), paprika and the flour. The meat roll is rubbed on the entire surface with mixed spices and placed into a skillet with 2 tablespoons heated olive oil, where is seared for 7 minutes, until is turning brown. The skillet is inserted in the preheated oven (350 degrees F) and the flank steak is baked for 30 minutes. Removed from the oven, the stuffed flank steak is covered with a foil and set aside for 10 minutes. Then, it can be sliced and served! Enjoy!

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