Name: Italian Stuffed Flank Steak
Yield: 4 to 6 portions
Ingredients: ½ cup freshly grated Parmesan cheese; 8 ounces fresh spinach, trimmed and well rinsed; ½ cup dried bread crumbs; 1 flank steak (about 1½ pounds), butterflied; 3 red bell peppers, roasted; Salt and freshly ground black pepper, to taste; 4 ounces thinly sliced prosciutto; ¼ cup olive oil; 2 cloves garlic; 1 fresh hot cherry pepper, cored, seeded, and minced

Preparation info

4 to 6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Roasted red peppers, prosciutto, and a hot red cherry pepper provide a striking contrast to the flavor of flank steak. Try serving this at room temperature, cut into ¾-inch-thick slices and arranged on a serving platter garnished with crisp arugula and slivered Belgian endive, sprinkled with small black imported olives.

Ingredients

8 ounces fresh spinach, trimmed and well rinsed
½ cup dried bread crumbs
½

Method

Preheat the oven to 350°F.
Place the spinach in a saucepan with just the water that clings to the leaves. Cover, and cook over medium heat until wilted, 5 minutes. Drain in a colander, and press out the excess moisture with the back of a spoon.

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Ingredients

Method

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