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Categories:Viewed: 30 - Published at: 9 years ago
Ingredients
- 2 lbs. flank steak
- 2 cloves garlic, finely chopped
- 4 Tb. olive oil, separated
- 8 oz. wild mushrooms, sliced thin
- 1 bunch fresh arugula
- 6 pieces of prosciutto
- 8 thin slices of provolone
- 2 Tb. flour
- 1 tsp. paprika
- Salt and Pepper
- *Kitchen Twine
Method
- Heat a LARGE (12-13 inch) skillet over medium heat. Add 2 Tb. olive oil and the mushrooms to the skillet and saute until soft-about 10 minutes. Add the garlic and salt and pepper to taste. Saute another 2 minutes, then remove from heat.
- Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, POUND the steak into a 9X12 inch rectangle-1/4 inch thick.
- Lay the cheese over the steak, leaving a 2-3 inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
- Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 tsp. salt, 1/2 tsp. pepper, paprika and flour and rub over the roll.
- Preheat the oven to 350 degrees F. In a large skillet heat 2 Tb. of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.
- Transfer the skillet to the oven and bake until cooked through and cheese is melted-30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in 1/2 inch pieces.
