Stuffed Flank Steak
."The local Mexican market has thin sliced flank steak (Milanesa) on sale quite frequently. This is an excellent way to use some of that bargain meat. I marinate the meat in a bit of red wine and tomato paste to tenderize and add flavor." - promfh
Yield: 4 Servings Ready in 45 minutes
151 people trying soon
|8 oz.fresh spinach; trimmed, and well rinsed|
|1/2 cupdried bread crumbs|
|1/2 cupParmesan cheese; , freshly-grated|
|1/4 cupolive oil|
|2 cloves garlic|
|3 red bell peppers; roasted|
|1 flank steak; (1 1/2 lbs.), butterflied|
|Salt; and freshly-ground black pepper to taste|
|Salt; & pepper to taste|
|4 oz.proscuitto; , thinly sliced|
|1 fresh hot cherry pepper; cored, seeded, minced|
Stuffed Flank Steak Preparation
* Preheat 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, about 5 minutes. Drain in a colander and press out excess moisture with the back of a spoon.
* Combine the spinach, bread crumbs, Parmesan, oil, and garlic in a food processor and puree until thick and smooth. Transfer to a bowl.
* Peel, core, and seed the roasted peppers. Cut them in half.
* Open the steak on a work surface, and season with salt and pepper. Arrange the proscuitto in one layer on the steak. Top with a layer of the roasted peppers. Then spread the spinach mixture over them, and sprinkle them with the minced cherry pepper.
* Starting with a long side, roll the steak up, jelly-roll style. Tie it with a string at 2-inch intervals, and brush with a little olive oil. Season with salt and pepper. Place the steak in a shallow roasting pan.
* Bake 40 minutes for medium-rare. Cool slightly, or to room temperature (recommended), before slicing and serving.
Preparation Time: 1 1/2 Hours
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