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Prosciutto and Provolone Stuffed Flank Steak

A Special Occasion Dish That Looks Impressive as Part of a Feast

6

Serves

3 hrs

Prep Time

15 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

These flank steak rolls look impressive on their own, but are truly special when served as part of a feast. Provolone cheese brings its own smokey flavour, but should it be tricky to find, replace with mozzarella slices for a similar mild, melting flavour.

Recipe courtesy of our friends, Greenlea Butcher Shop

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High Protein

High Iron

Ingredients

Ingredients

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1 beef flank steak

Approx. 700g

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4 shallots

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2 garlic cloves

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80g butter

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3 red capsicums

roasted

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100g prosciutto

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200g Provolone cheese

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120g baby spinach leaves

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50g Rum & Que 'Bull Dust' Seasoning

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½ savoy cabbage

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broccoli

i

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600g baby potatoes

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50ml olive oil

Salsa

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15 green olives

pitted and roughly chopped

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200g cherry tomatoes

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1 shallot

finely diced

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1 celery stalk

finely diced

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2 Tbsp capers

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1 Tbsp Italian parsley

chopped

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3 Tbsp extra virgin olive oil

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1 ½ Tbsp red wine vinegar

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1 tsp Dijon mustard

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1 tsp sugar

Method

Method

Salsa

1

3½ hours before you want to cook; finely chop the shallots and garlic, then sauté in 30g of butter.

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2

Once translucent, season with salt and pepper.

3

Butterfly the beef flank by cutting along the longest edge - you should have a large flat rectangle.

4

Bat with a meat mallet to even out the thickness, then season lightly with salt and pepper.

5

Spread the shallot mixture all over the beef, leaving 2cm uncovered at the top.

6

Then layer on top the prosciutto, spinach, roast peppers and sliced provolone.

7

Take the longest edge and roll the beef as tightly as you can, into a large log.

8

Sprinkle with bull dust, wrap the roll tightly in glad wrap/cling film and refrigerate for 2-3 hours to set.

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9

Bring a pot of salted water to a boil. Boil potatoes for approximately 25 minutes, until tender. Drain, then toss in a pan with 30g butter and olive oil, and season with salt and pepper.

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10

Cut the broccoli into florets and the cabbage leaves into small triangles. Blanch together in boiling salted water for approximately 4 minutes.

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11

Drain, then toss in a pan with butter and season with salt and pepper.

12

Remove your beef from the refrigerator and carefully unwrap the rolled beef. To stop it from unrolling, push skewers all the way through and space them evenly along the length of the roll.

13

Take a sharp knife and cut the roll into 12 slices, with a skewer going through the centre of each slice.

14

On a medium/high heat, panfry the slices for around 4 minutes each side, to cook the beef to medium.

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15

Place cooked beef in a covered tray and rest for 10-15 minutes.

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16

Serve two rolled steaks per person, topped with salsa, potatoes and greens.

Nutrition Information per Serving (631g)

This nutrition analysis is based on 6 serves. We suggest serving this dish with fresh seasonal greens.

Energy

3066kJ (732 kcal)

Protein

50.0g

Total Fat

46.2g

Saturated Fat

19.2g

Carbs

23.8g

Dietary Fibre

10.1g

Sodium

1483mg

Iron

5.5mg

Zinc

7.2mg

Vitamin B12

1.5µg