Flank Steak Stuffed with Proscuitto, Olives & Roasted Peppers
FLANK STEAK STUFFED WITH PROSCUITTO, OLIVES & ROASTED PEPPERS
Serves 6
10 oz fresh Swiss chard or spinach, trimmed of all thick stems and well rinsed
1/2 c dried Panko bread crumbs
1/2 c Vella Dry Jack cheese or Parmesan, grated
1/4 c extra-virgin olive oil
3 cloves garlic, peeled & minced
1 flank steak, about 1 1/2 lb., butter flied & pounded
Kosher salt & freshly ground black pepper
4 oz proscuitto, thinly sliced
3 red bell peppers, roasted, seeded & peeled (or Mezzetta roasted peppers)
1/3 c Kalamata olives, pitted and sliced
Preheat oven to 375º F. Place the chard in a sauté pan over medium heat with just the water that clings to the leaves after rinsing. Cook just until wilted, 5 minutes. Drain and gently squeeze out excess moisture. Combine in a food processor: Swiss chard, breadcrumbs, Dry Jack cheese, olive oil and garlic. Purée until thick and smooth. Season with salt & pepper & transfer to a bowl. Roast peppers over high heat in a dry pan or over open gas flame until evenly blackened. Place in a bowl & cover tightly with plastic wrap to steam. Peel, core and seed the roasted peppers. Cut them in lengthwise pieces.
Butterfly the steak, pound to even thickness and season with salt & pepper. Arrange the proscuitto in one layer on the steak. Pat the chard mixture evenly over them, leaving clear a 1” border on all sides. Top with a layer of roasted peppers and sprinkle with olives. Starting with the long side, roll the steak up jellyroll style. Tie with a string at 3” intervals, and brush with olive oil. Season with salt and pepper. Place the steak on a baking sheet and bake 20 minutes. Turn over and cook about 12 minutes more for medium-rare. Allow meat to rest 10 minutes before slicing. Serve with DeLoach Vineyards Zinfandel.
*Panko Japanese-style Bread Crumbs are available in most markets Asian food section.