Italian Stuffed Flank Steak

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DarlisJ 15

"Roasted red peppers and prosciutto are a nice contrast to the flavor of flank steak. Can be served hot or at room temperature, as an entree or as an appetizer. (Be sure to have string handy for tieing the steak when you roll it up for baking!)"
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about 1.5 h 6 servings
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Original recipe yields 6 servings



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  1. Preheat oven to 350 degrees F.
  2. Place spinach in a saucepan with just the water that clings to the leaves. Cover and cook over medium heat until wilted (about 5 min.) Drain in a colander, and press out the excess moistuer with the back of a spoon.
  3. Combine the spinach, bread crumbs, Parmesan, olive oil, and garlic in a food processor. Puree until thick and smooth. Transfer to a bowl.
  4. Peel, core and carefully seed the roasted peppers, then cut them in half.
  5. Open the steak on a work surface, and season with salt and pepper. Arrange the prosciutto in one layer on the steak. Top with a layer of the roasted peppers. Then spread the spinach mixture over them and sprinkle with the minced cherry pepper (if using).
  6. 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 baking pan.
  7. Bake 40 minutes for medium rare. Cool slightlly, or to room temperature, before slicing and serving.
  8. Serving suggestion, if serving at room temperature: Slice into 3/4 inch slices and arrange on a serving platter garnished with crisp arugula and slivered Belgian endive, sprinkled with small black imported olives.