Italian Stuffed Flank Steak

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	pounds	flank steak -- fat removed
2	tablespoons	unsalted butter
1	medium	shallot -- minced
1	large	garlic clove -- minced
1/2	cup	panko
2	ounces	black olives -- diced
2	ounces	mushroom caps -- diced
6	ounces	roasted red peppers -- sliced
3	ounces	prosciutto -- sliced
4	ounces	provolone cheese slices
1	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
2	tablespoons	olive oil

Heat oven to 350°F.

In a small skillet melt butter. Add shallot, garlic, panko, olives, and mushrooms. Cook until mushrooms give up their water and panko turns a golden brown. Remove from heat and cool.

Remove fat pockets from the steak.

Butterfly the steak by cutting in half starting and short end. You cut through the center and fold meat out like a book. Keep cutting until you are about a 1/2 inch from edge. Fold the meat out and push on seam until you have a perfectly flat piece.

Sprinkle the meat with salt and pepper.

Spread the mushroom mixture leaving 1/2 border all around.

Top mushrooms with the prosciutto.

Top the prosciutto with the provolone.

With the short end facing you roll the meat up into a cylinder. Tie the steak every inch and a half with kitchen twine.

Heat oil in Dutch oven over medium-high. Brown the meat on all sides.

Remove to the oven and cook until it is the way you like it about 20 to 30 minutes for medium rare.

Remove from pan to rack and cover for 5 minutes covered with aluminum foil. Slice and remove string to serve.

Makes 6 Servings.

Per Serving: 477 Calories; 32g Fat (60.3% calories from fat); 39g Protein; 7g Carbohydrate; 1g Dietary Fiber; 110mg Cholesterol; 979mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.