Italian Stuffed Flank Steak
By chbounds
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.
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