Stuffed Flank Steak with Prosciutto & Wild Mushrooms
The provolone cheese, earthy sautéed mushrooms, salty bite of prosciutto and peppery arugula are a winning combination. This pairs well with Brussels sprouts
Source: A Spicy Perspective
Recipe type: Main
- 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
- 2Tbsp. flour
- 1 tsp. paprika
- Salt and Pepper
- *Kitchen Twine
- 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, ½ 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 ½ inch pieces.