Stuffed Flank Steak

This rolled hand steak stuffed with prosciutto, basil, and roasted red peppers is one of our pets for company and family get- togethers! This classic beef roulade makes a dramatic donation.

You can do a lot of the work in advance — marinating, filling, and rolling and just put it in the roaster about 45 twinkles before you want to serve it.

How to Butterfly Steak ?

To prepare the hand steak so that you can roll it up, you will need to butterfly it( or have your botcher do it) so it opens up like a book. Butterflying hand steak takes a little bit of finesse, which is why we generally have our botcher do it for us. But it's realizable. You will need a long, sharp cutter and a steady hand.

Orient the hand steak so that the short end faces you, place your hand down on the steak, and make a vertical cut along the long side of the steak, cutting the meat nearly in half, stopping when you still have about an inch to go. also, open it like a book!

RECIPE :

Stuffed Flank Steak

PREPE TIME :                    COOK TIME :                  MARINATING TIME :                TOTAL TIME :

    25 mins                                30 mins                                  2 hrs                                 2 hrs 55 mins

   

SERVINGS :  4 to 6 Servings

NOTE : Butterflying a hand steak can be a bittricky. However, you can ask the botcher to butterfly it for you, If your grocery store has a botcher.

Trader Joe's sells a jar of roasted red peppers that works well as a cover for riding your own.

INGREDIENTS :

Marinade :

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar
• 2 cloves garlic, finely chopped
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon coarsely ground black pepper

Flank steak :

• 1 flank steak (3/4-inch thick, about 1 1/4 pounds), butterflied

• 2 red bell peppers (see Recipe Note)
• Olive oil
• 6 to 8 thin slices prosciutto, or other cured ham
• 3 tablespoons chopped parsley
• 24 medium-sized fresh basil leaves
• 2 tablespoons grated Parmesan cheese
• Freshly ground black pepper to taste
• 1 bunch watercress, or baby arugula, for garnish

METHOD :

1- Butterfly the steak :

To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. (In other words, the short edge of the steak is facing you.) Place your hand on top of the meat. Using a long, sharp knife, make a long, horizontal cut on the long side of the steak, cutting the meat in half, and going almost all the way across, leaving 1 inch at the edge uncut (the hinge).

The butterfly hinge should be in the same direction as the grain of the meat. (Choose the longest straightest side of the steak as the hinge side, and the roundest most-curved side as the side to start the cut.)

2- Make the marinade :

In a large, nonreactive bowl, combine the olive oil, red wine vinegar, chopped garlic, parsley, and black pepper.

3- Marinate the steak :

Coat the flank steak with the marinade, making sure to coat the inside of the steak as well. Let marinate for 2 hours.

(Note: There's no need to refrigerate during cool weather. During hot weather, though, refrigerate for 1 hour. Then, let marinate at room temperature for the last hour.)

4- Preheat the broiler :

Set the broiler to high and preheat.

5- Roast the bell peppers :

Cut the bell peppers in half and remove the stems and seed pods. Rub the outside of the bell pepper halves with olive oil and place on a lined baking sheet, cut-side down.

Broil the halved red bell peppers until the peels are blackened. Remove from the oven, place in a bowl, and cover with a plate. After about 5 minutes, remove and discard the blackened peel.

6- Layer the steak filling :

Set the oven to 350°F.

Remove the steak from the marinade, reserving the leftover marinade.

Layer the steak with prosciutto slices, roasted red bell pepper, parsley, and basil leaves, leaving at least an inch bare at the ends. Sprinkle with Parmesan cheese and black pepper.

7- Roll up the steak :

Starting with one of the long ends, roll the meat up like a jelly roll. The grain of the steak should run the length of roll. Tie in 2- to 3-inch intervals with kitchen string.

Place in a shallow baking dish and spread any remaining marinade over the top.

8- Bake, rest, slice, and serve :

Bake at 350°F for 30 minutes. For medium-rare, cook to internal temperature of 130°F to 135°F. Remove from the oven, tent with some foil, and let rest 15 minutes before cutting. Cut into 1/2-inch to 1-inch-thick slices.

Serve, arranged on a platter, garnished with watercress or baby arugula.

• NUTRITION FACTS : (PER SERVING)

  
  

       365                                       23g                                3g                                      34g

  CALORIES                                FAT                             CARBS                             PROTEINS

  
  
  
  
  Bon appetite !! 

  
  

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