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this should be l-l/2 lbs. flank steak xxxxxxxxxxxxxxx-l/2 lb. flank steak
2 garlic cloves finely chopped
3 tbsps. olive oil
l bunch fresh arugula (about l-l/2 oz.)]l 7to7-l/2 oz. jar sliced roasted red peppersdrained
6 thin slices prosciutto (about 2 ozs.)
6 thin slices smoked Gouda cheese (about 4 ozs.)
l cup flour
l tbsps. paprika
2 tsp. salt
l tsp. pepper
Place steak on work surface. Trim uneven end (reserve trimmings for another use). Using meat mallot pound steak into 9xl0″ rectangle pounding thick end to l/4″ thickness. Whisk garlic and 2 bsps. oil in small bowl to blend. Brush over steak. Sprinkle with s&p. Cover meat with arugula, leaving 3″ wide plain border along l long side. Cover arugula with red peppers, prosciutto and gouda. Starting at long covered side roll up steak tightly and tie with cooking string. Whisk flour, paperika, 2 tspo. salt and l tsp. pepper in large shallow dish. Roll meat in flour mix to coat. Heat oven 350. Heat l tbsps. oil in heavy large skillet over high heat. Add meat; sear 3 mins. turning often. Transfer to rimmed baking sheet. Bake meat until cooked through, about 45 mins. Let meat rest l0 mins. Remove string; cut meat into l/2″ thick slices.
Serves 6 Bon Appetit June 2001

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