Stuffed Flank Steak

Stuffed Flank Steak

Ready in 45 minutes

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"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

Tip: Another recipe with the exact-same name "Stuffed Flank Steak" ranks higher.

4.5 avg, 6 review(s) 100% would make again

Ingredients

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8 oz. fresh spinach; trimmed, and well rinsed
1/2 cup dried bread crumbs
1/2 cup Parmesan cheese; , freshly-grated
1/4 cup olive 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. prosciutto; thinly sliced
1 fresh hot cherry pepper; cored, seeded, minced

Original recipe makes 4 Servings

Servings  

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.

Notes

Preparation Time: 1 1/2 Hours

Credits

Added on Award Medal
Verified by sbjonas

Nicely grilled and ready to serve. photo by promfh promfh

Calories Per Serving: 659 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tasted good. It seemed like a lot of work.
Mistikaldarkhope 1 year ago
I used bacon instead of Proscuitto since thats what i had on hand I thought it was very good loved it
luvnmy3boys 2 years ago
This dish is fantastic for entertaining, tastes as good as it looks. This picture doesn't do it justice. Try it you won,t be sorry!
respekt 2 years ago
My 'chief taste tester' says I can make this again. We both enjoyed it very much. The only difference with it was I used bacon instead of proscuitto.
Heatherferg 2 years ago
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 3 years ago
Preparation Time: 1 1/2 Hours [I posted this recipe.]
dlongenderfer 3 years ago
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