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 350F.

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.

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