Monday, December 6, 2010
Your guests will think you worked in the kitchen all day when you serve this impressive stuffed flank steak. Compliment it with garlic mashed potatoes and slices of beefsteak tomatoes drizzled with olive oil and fresh basil. It's a beautiful presentation that's easier to make than you might think.
Spinach Prosciutto Stuffed Flank Steak
1½ pounds flank steak
Salt and pepper
12 ounces fresh spinach leaves, washed and dried
or 10 ounces frozen chopped spinach, thawed and well drained
½ cup breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon dried rosemary, finely crushed
2 cloves garlic, finely chopped
¼ cup olive oil
4 ounces prosciutto, thinly sliced
Preheat oven to 375°. Trim excess fat and membrane from steak; cover steak with plastic wrap and tenderize with a kitchen meat hammer, then remove plastic wrap. Season with salt and pepper, and set aside.
Heat frying pan until almost smoking, and cook fresh spinach 4 to 5 minutes, or until wilted (omit this step if using frozen spinach). Place steamed or thawed frozen spinach in colander and squeeze out excess water. Combine spinach, breadcrumbs, Parmesan cheese, crushed rosemary, garlic and oil in a food processor; pulse for 30 seconds to make a smooth paste.
Layer prosciutto over steak; spread spinach mixture on top. Starting at the narrow end, roll steak into a log, securing the roll with twine. Place steak in baking dish, brush with additional olive oil; roast for 35 to 40 minutes, or until meat thermometer reaches 140° to 160°. Remove steak from oven. Rest for 10 minutes; remove twine, slice into approximately 1/8" to 1/4" slices (an electric knife works best) and serve.
Yield: 4 to 6 servings
1) Thin slices of regular dry-cured ham or strips of pre-cooked bacon can be used in place of prosiutto.
2) If the steak is cooked more than to rare or medium-rare, it will be tough. It is key that the steak is thinly sliced, similar to a London Broil so it will be tender.
3) Stuff the steak the day before to save yourself valuable time in the kitchen on the evening it's served.
4) Stuffing meat is really quite simple, it just looks difficult. For success, follow instructions and plan ahead.