Spinach-and-Prosciutto Flank Steak
Samantha Murphy
ingredients
- 1 1/2 lb. flank steak
- Salt and pepper
- 12 oz. fresh spinach leaves, washed and dried (you can also use frozen spinach)
- 1/2 c. bread crumbs
- 1/2 c. grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 1/4 c. olive oil
- 4 oz. prosciutto, thinly sliced
- Cooking twine
directions
- 1
1. Preheat oven to 375 degrees F. Trim excess fat and membrane from steak, then cover steak with plastic wrap. Roll meat with rolling pin to make it more tender, then remove plastic. Season with salt and pepper, and set aside.
- 2
2. Heat frying pan until almost smoking, and cook spinach 4-5 minutes, or until wilted. Place spinach in colander and squeeze out excess water.
- 3
3. In a food processor, combine spinach, bread crumbs, cheese, garlic and oil, and pulse for 30 seconds to make a smooth paste. Layer prosciutto over steak, then spread spinach mixture on top. Starting at the narrow end, roll steak into a log, securing the roll with twine.
- 4
4. Place steak in baking dish, brush with additional olive oil, and cook for 35-40 minutes. Remove steak from oven. Let sit for about 10 minutes, remove twine, and serve.
Source: Everyday Food
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