- Prep Time:20 minutes
- Cook Time:20 minutes
- Serves:6
flank steak recipe, grilled steak, grilling, italian cooking, prosciutto, stuffed steak recipe,
Why Try? This grilled and stuffed steak creation tastes amazing and is not that hard to do. Grab some twine and tie one on this summer!
Foodie Byte: When tying the steak, start at the outsides and work your way towards the middle.
View step-by-step photos at right to see how it all comes together.
Ingredients
Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 garlic cloves, crushed
2 tablespoons chopped flat leaf parsley
1/4 teaspoon cracked black pepper
1 1/2 pounds flank steak
2 â€" 12 ounce jars roasted red peppers
3 tablespoons chopped flat leaf parsley
10 thin slices prosciutto
24 medium-sized basil leaves
3 tablespoons grated Parmesan
1/4 teaspoon coarsely ground black pepper
Preparation
For the marinade: combine all ingredients and mix well. Set aside.
Butterfly flank steak. With one of the long sides not short sides, facing you, run knife through middle thickness leaving ½-inch at the long opposite end as a “hinge.� Do not cut all the way through.
Place steak in 9 x 13 pan, exposing all cut sides, and marinate overnight in refrigerator.
(Next day) Heat grill to medium heat.
Lay steak open. Place 4 pepper halves on steak to cover completely. Sprinkle with 1 tablespoon parsley.
Cover with prosciutto slices, basil leaves and sprinkle with Parmesan along with the remaining 2 tablespoons parsley and pepper.
Roll up from a long side jellyroll style. Tie at 2-3 inch intervals with kitchen string.
Place steak on grill, cooking until desired doneness or until internal temperature reaches 145°F, turning frequently.
Transfer steak to a cutting board, tent with foil, and let rest for 10 minutes.
Remove twine and slice steak, crosswise, into ½-inch thick slices.
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