Rolled Flank Steak with Prosciutto and Basil

Name: Rolled Flank Steak with Prosciutto and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters basil leaves; 237 milliliters coarse dry bread crumbs; 907 grams flank steak; 118 milliliters chopped flat-leaf parsley; 85 grams 1/2 cup shredded Italian Fontina cheese; 2 teaspoons minced garlic; 43 grams 1/4 cup green olives, pitted and chopped; 2 teaspoons kosher salt; 3 Tbsps olive oil; 21 grams 1/4 cup freshly grated Parmesan cheese; 1 teaspoon freshly ground pepper; 142 grams thinly sliced prosciutto; 1 Tbsp finely chopped thyme

Rolled Flank Steak with Prosciutto and Basil might be just the main course you are searching for. This recipe makes 6 servings with 524 calories, 43g of protein, and 31g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up olive oil, garlic, thyme, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Light a hot fire in a grill or preheat the oven to 35

Equipment you will use

Grill

Oven

In a large bowl, combine the bread crumbs with the parsley, Fontina, olives, Parmesan, 2 tablespoons of olive oil and 1 tablespoon of thyme.

Ingredients you will need

Breadcrumbs

Olive Oil

Parmesan

Fontina Cheese

Parsley

Olives

Thyme

Equipment you will use

Bowl

Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge. Open the flank steak like a book.

Ingredients you will need

Flank Steak

Steak

Meat

Equipment you will use

Knife

Cover the cut side of the steak with the prosciutto slices, then top with a layer of basil leaves.

Ingredients you will need

Fresh Basil

Prosciutto

Steak

Spread the bread crumb mixture on top. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Ingredients you will need

Spread

Bread

Steak

Roll

Equipment you will use

Kitchen Twine

In a small bowl, combine the remaining 1 tablespoon of olive oil and 2 teaspoons of thyme with the salt, garlic and pepper. Rub this mixture all over the rolled steak.

Ingredients you will need

Olive Oil

Garlic

Pepper

Steak

Thyme

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Bank the coals to one side of the grill or turn off one side of the grill. Grill the steak over high heat until browned all over, 8 to 10 minutes; turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant thermometer registers 120 to 125 for medium rare. Alternatively, heat a large ovenproof skillet.

Ingredients you will need

Steak

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Grill

Add the rolled steak and cook over moderately high heat until browned all over, 8 to 10 minutes.

Ingredients you will need

Steak

Transfer the skillet to the oven and roast the steak for 20 to 30 minutes, or until an instant thermometer registers 120 to 125 for medium rare.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the rolled steak to a carving board, cover loosely with foil and let rest for 10 minutes. Discard the strings and slice the steak crosswise 1/2 inch thick.

Ingredients you will need

Steak

Equipment you will use

Aluminum Foil

Serve.

Equipment

Ingredients

Servings:

237milliliters

basil leaves 237milliliters

coarse dry bread crumbs 907grams

flank steak 118milliliters

chopped flat-leaf parsley 85grams

1/2 cup shredded Italian Fontina cheese 2teaspoons

minced garlic 43grams

1/4 cup green olives, pitted and chopped 2teaspoons

kosher salt 3Tbsps

olive oil 21grams

1/4 cup freshly grated Parmesan cheese 1teaspoon

freshly ground pepper 142grams

thinly sliced prosciutto 1Tbsp

finely chopped thyme

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.