Flank Steak Stuffed with Proscuitto, Olives & Roasted Peppers

Serves 6

• 10 oz fresh Swiss chard or spinach, trimmed of all thick stems and well rinsed
• 1/2 c dried Panko bread crumbs
• 1/2 c Vella Dry Jack cheese or Parmesan, grated
• 1/4 c extra-virgin olive oil
• 3 cloves garlic, peeled & minced
• 1 flank steak, about 1 1/2 lb., butter flied & pounded
• Kosher salt & freshly ground black pepper
• 4 oz proscuitto, thinly sliced
• 3 red bell peppers, roasted, seeded & peeled (or Mezzetta roasted peppers)
• 1/3 c Kalamata olives, pitted and sliced

Preheat oven to 375º F. Place the chard in a sauté pan over medium heat with just the water that clings to the leaves after rinsing. Cook just until wilted, 5 minutes. Drain and gently squeeze out excess moisture. Combine in a food processor: Swiss chard, breadcrumbs, Dry Jack cheese, olive oil and garlic. Purée until thick and smooth. Season with salt & pepper & transfer to a bowl. Roast peppers over high heat in a dry pan or over open gas flame until evenly blackened. Place in a bowl & cover tightly with plastic wrap to steam. Peel, core and seed the roasted peppers. Cut them in lengthwise pieces.

Butterfly the steak, pound to even thickness and season with salt & pepper. Arrange the proscuitto in one layer on the steak. Pat the chard mixture evenly over them, leaving clear a 1 border on all sides. Top with a layer of roasted peppers and sprinkle with olives. Starting with the long side, roll the steak up jellyroll style. Tie with a string at 3 intervals, and brush with olive oil. Season with salt and pepper. Place the steak on a baking sheet and bake 20 minutes. Turn over and cook about 12 minutes more for medium-rare. Allow meat to rest 10 minutes before slicing.

Serve with French Rabbit Cabernet Sauvignon.

*Panko Japanese-style Bread Crumbs are available in most markets Asian food section.

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