Menu Enter a recipe name, ingredient, keyword...

Italian Stuffed Flank Steak

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Italian Stuffed Flank Steak 0 Picture

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

Details

Preparation

Step 1

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.

Review this recipe