Rolled Flank Steak
Rolled Flank Steak

2 lb Beef Flank Steak, 1" thick, butterflied
1/4 cup soy sauce
1/2 cup olive oil
2 tsp steak seasoning
8 oz thinly sliced provolone cheese
4 slices thick cut bacon
1/2 cup fresh spinach leaves
1/2 cup sliced crimini mushrooms
1/2 red bell pepper, seeded and cut into strips

 >> Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
 >> Mix the soy sauce, olive oil, and steak seasoning together in a gallon sized resealable plastic bag. Marinate flank steak in the refrigerator 4 to 6 hours.
 >> Preheat oven to 350 degrees. Grease a glass baking dish.
 >> Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1" border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2" with kitchen twine.
 >> Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees. Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!
Serves 6
Italian Party Rolled Flank Steak

Flank steak:
• 2 lb Flank Steak 1" thick, butterflied
• 2 red bell peppers (or a jar of roasted red peppers)
• 3 tbs chopped parsley
• 6 to 8 thin slices of prosciutto or other cured ham
• 24 medium sized fresh basil leaves
• 2 tbs grated Parmesan cheese
• Freshly ground pepper to taste
• 1 bunch watercress for garnish
• Kitchen string

Marinade:
• 1/4 cup olive oil
• 1/4 cup red-wine vinegar
• 2 coves of garlic, finely chopped
• 2 tbs chopped parsley
• 1/4 tsp coarse black pepper
>> To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. Use a long, sharp knife to cut the meat in half, cutting from the side, and going almost all the way across, leaving 1" at the edge uncut (the hinge). The butterfly hinge should be in the same direction as the grain of the meat. Open the flaps of the steak. You can even out the middle if you want so that the center is not as thick.
 >> Mix and use 1/2 mixture, marinade the steak for 2 hours.
 >> Broil halved peppers until skin is black, remove skin.
 >> Preheat oven to 350°. Place steak opened on long piece of aluminum foil or wax paper. Cover steak with red pepper, sprinkle 1 tbsp of parsley, cover with proscuitto slices, cover with basil leaves, sprinkle with Parmesan and the remaining parsley and pepper.
 >> Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 2 to 3 inch intervals with kitchen string. Place in shallow baking dish, pour 1/2 mixture marinade over top. Bake for 30 minutes, basting twice. Let rest 15 minutes before serving. Cut into 1" thick slices, garnish with watercress. Serves 6
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