When I think of meats that are stuffed, I tend not to think of cuts like flank steak because of its shape. The relatively thin cut of meat always seemed best suited to grilling and slicing, but I had to admit that it never occurred to me to pound it even thinner and roll it up, stuffing it with other wonderful flavors in the process. The mouth-watering Prosciutto and Roasted Pepper Stuffed Flank Steak pictured here was cooked up by Rachael, from Fresh Approach Cooking. The name pretty much sums up everything you need to know flavor-wise about the dish, but this presentation is outstanding - especially considering that there was no special plating to do once the meat was cooked and no garnish necessary, although you can catch a glimpse of some mixed veggies in the corner of the photo that add a bit of extra color to the plate and round out the meal.
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Reader Comments (Page 1 of 1)
10-22-2006 @ 11:39PM
Angela Pitt said...
So, that's what I'm going to do with the flank steak I
just bought! Thanks for the idea!
Reply
10-23-2006 @ 1:20AM
Mel said...
I've always been looking for new ways to use roasted bell peppers. Never thought about rolling with it :) Great idea.
Reply
10-24-2006 @ 9:47PM
Alex said...
I make a similar stuffed flank steak that is fantastic. Throw some spinach steemed just until it is wilted, parmasean cheese, bread crumbs, garlic, salt and pepper and olive oil in the food processor. Layer the prosciutto on the butterflied flank steak (butterflying is quicker than pounding), spread on the spinach mixture, sprinkle with some chopped roasted red peppers or chopped cherry peppers, tie with butcher's twine and roast. Best way to eat flank steak.
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10-27-2006 @ 12:22AM
Rachael said...
Hey peachy! Thanks for including my photo here! (Much better than that strawberry pie incident...lol) Your kind words make me blush...
Reply
11-13-2006 @ 8:55PM
LordJezo said...
Just finished eating this and I was surprised at how well everything blended together and worked as a finished product. Thanks so much for posting the link to this recipe. It's going in my permanent file.
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