Argentine Style Stuffed Flank Steak
Dh and i made this and thought it had great flavor, despite the fact we overcooked ours. so, be careful in step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130f. after an hour, ours was way too well-done. dh suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. finally, you will need kitchen string. from the williams-sonoma steak and chop" book."
Steps
Butterfly the meat by slicing horizontally , stopping about 3 / 4 inch from the other side.
Open up the meat and pound with a meat mallet to an even thickness of 1 / 2 inch.
Preheat the oven to 350f.
Mix together the vinegar , paprika , 1 tb of the tomato paste , garlic , and 1 tb of the olive oil.
Stir to form a thick paste.
Smear the paste on the open side of the steak , reserving 1 tb.
Layer the prosciutto , spinach , carrot , onion , bell pepper , and basil on top.
In a small bowl , combine the breadcrumbs , cheese , 1 tsp of the thyme , and salt and pepper to taste.
Sprinkle the mixture on top.
Roll the meat from the long end into a tight cylinder and tie with kitchen string.
Turn it seam side down and rub with 1 tb of the olive oil.
Sprinkle with salt and pepper and the remaining 1 tsp thyme.
In a large , heavy frying pan over medium-high heat , heat the remaining 2 tb olive oil.
Add the meat and brown on all sides , about 5 minutes.
Transfer to a flameproof roast.
Ingredients
flank steaks, red wine vinegar, paprika, tomato paste, garlic cloves, olive oil, prosciutto, spinach, carrot, yellow onion, red bell pepper, fresh basil leaf, dried breadcrumbs, pecorino romano cheese, dried thyme, salt and pepper, white wine, marsala, beef stock, worcestershire sauce