In the Spring my family has one party to celebrate my birthday, my dad’s, my sister in-laws and Brad’s. Pretty much everyone’s birthday besides my brother. One big ‘ol dinner party. This year we had a first course and second course on accident and were so occupied by the food no one thought to take pictures!!! Gasp!
But I want to share with you course number two! Which happens to be from the same cookbook I just found out about. I had dinner at Brad’s friends house the night before and they used the same cookbook for a delish dinner. I must get my hands on a copy of the New Basics Cookbook.
Stuffed Flank Steak by the Reluctant Gourmet adapted from New Basics Cookbook
- 8 ounces fresh spinach
- ½ cup dried breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup olive oil
- 2 cloves of garlic
- 3 red bell peppers, roasted
- 1 flank steak approximately 1 ½ pounds, butterflied
- Salt and pepper, to taste
- 4 ounces of prosciutto
- 1 hot spicy pepper (your choice) cored, seeded and minced
Roast the red bell peppers. Cut them in half lengthwise, core them, and remove the seeds and place them skin side up on a cookie sheet. Using the broiler in the oven, place them 3 to 4 inches from the heat source and broil until the skins are black and charred.
Place the blackened peppers in a paper bag for 10 minutes before peeling off the charred outer skin. What you don’t use can be stored in a jar, covered with olive oil, and put in the refrigerator. They will last up to a week.
Preheat the oven to 350 degrees. Wash the spinach. Steam it for 5-7 minutes until wilted. When finished, drain it well by squeezing out all the excess water.
In your food processor, add the garlic and give it a whirl until the garlic is minced. Add the spinach, Parmesan cheese, breadcrumbs, and olive oil and puree. You should end up with an incredible aromatic mixture that has a smooth consistency.
Lay your steak out flat and season it with salt and pepper. Add a layer of prosciutto to the steak, top with a layer of roasted peppers, then make another layer with the spinach mixture and sprinkle the minced hot pepper on top.
Starting at one end, roll the steak up like a big sushi roll making sure to pull at the ends so it doesn’t get to thick in the middle. (This was a two person job).
Tie it with kitchen string every couple of inches. Brush or spray with some olive oil, season with salt and pepper and bake in the oven for 40 minutes for medium rare or longer if you like it more well done.
Remove from oven and allow it to cool for a few minutes before slicing it into ¾ inch pieces and serve with your favorite side dishes. (We had asparagus and salad).
Then make some easy strawberry shortcakes and homemade whip cream for dessert. Do it!