Italian Stuffed Flank Steak

Italian Stuffed Flank Steak
Italian Stuffed Flank Steak

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    oz. fresh spinach, trimmed and well rinsed

  • 1/2

    c. dried bread crumbs

  • 1/2

    c. freshly grated Parmesan cheese

  • 1/4

    c. olive oil

  • 2

    cloves garlic

  • 3

    red bell peppers, roasted

  • 1

    flank steak (about 1 1/2 lbs.)butterflied

  • salt and freshly ground pepper to taste

  • 4

    oz. thinly sliced prosciutto

  • 1

    fresh hot cherry pepper, cored, seeded and minced

Directions

Preheat the oven to 350 Place the spinach in a saucepan with just the water that clings to the leaves. Cover and cook over medium heat until wilted, 5 minutes. Drain in a colander and press out the excess moisture with the back of a spoon. Combine the spinach, bread crumbs, cheese, olive oil, and garlic in a food processor and puree until thick and smooth. Transfer to a bowl. Peel the roasted peppers. Open the steak on a work surface and season with salt and pepper. Arrange the prosciutto in one layer on the steak. Top with a layer of the roasted peppers. Spread the spinach mixture over them and sprinkle them with minced cherry pepper. Starting with a long side, roll the steak up jelly-roll style. Tie it with string at 2-inch intervals and brush with a little olive oil. Season with salt and pepper. Place the steak in a shallow baking pan. Bake 40 minutes for medium-rare. Cool slightly or to room temperature before slicing and serving.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: