Flank Steak Roulade

Perfect for a family dinner, dinner party or for a crowd as this cut of meat is highly cost effective. I usually purchase the package of two at Costco and prepare them both because the leftovers are amazing too!

Your fillings can vary from pesto and Pine nuts to Blue cheese and herbed bread stuffing. Use your imagination and have fun with this, the beef is a blank canvas.

INGREDIENTS

Flank steak:

• 2 flank steaks (approx 1 1/2 pounds ea) heavily tenderized (I use a tenderizer with blades)

• 1/4 cup chopped fresh parsley

• 6 to 8 thin slices of prosciutto or pancetta ( if wanting some spice use capacola)

• 24 medium sized fresh basil leaves

• 1/2 cup grated Parmesan cheese

• Freshly ground pepper

• salt

• 2 cups grated Mozzarella

• 2 cups frozen spinach, thawed, drained well, and chopped (fresh can also be used, blanch, drain, and chop)

• 8 garlic cloves minced finely

• 1 cup bread Italian crumbs

• 1 cup julienned Sun-dried tomatoes

• 1 bunch arugula for garnish, if desired

Heavily tenderize the steaks and lay out flat. Drizzle each with Olive Oil and season well with salt and pepper.

in a bowl combine and mix together Parmesan, parsley, garlic, mozzarella, sun-dried tomatoes, bread crumbs, and spinach.

Divide the Prosciutto pieces in half and lay onto the meat evenly. Divide and lay the basil leaves on top the prosciutto, following with the mixture spreading it out.

 Preheat oven to 350°F.

Roll up the steak: roll meat up like a jellyroll; Tie each roll in 2-3 inch intervals with kitchen string. Place in shallow baking dish and drizzle with a Tablespoon of Olive Oil and 1 tsp each of salt and pepper over the top.

 Bake at 350°F for 25-30 minutes, or until internal temperature reads 150F degrees.

Let rest 15 minutes before serving. Cut into 1-inch thick slices, garnish baby arugula, and serve with roasted potatoes.