Monday, June 25, 2007

ITALIAN PARTY FLANK STEAK

ITALIAN PARTY FLANK STEAK

MARINADE:

1/4 c. olive oil
1/4 c. red-wine vinegar
2 cloves garlic, finely chopped
2 tbsp. chopped parsley
1/4 tsp. coarse black pepper

1 flank steak (3/4" thick, about 1 1/4 lbs.), butterflied
2 red bell peppers
3 tbsp. chopped parsley
6 to 8 slices of Prosciutto or other cured ham
24 med.-sized fresh basil leaves
2 tbsp. grated Parmesan
Freshly ground black pepper to taste
1 bunch watercress for garnish

Combine marinade ingredients in a bowl. Add butterflied steak and marinate for 2 hours at room temperature.

Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on broiler try, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skin.

After 2 hours, remove steaks from marinade and scrap on any excess, lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350 degrees.

Place the 4 pepper halves on top of streak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with Prosciutto slices. Arrange basil leaves in a single layer over complete surface of Prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper.

With the long side of the layered steak facing you, lift if from the foil and roll it tightly away from you. It should look like a jelly roll.

With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings until and around the roll.

Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing.

Carefully cut into 1/2 inch slices, discarding string. Arrange on a serving platter garnished with watercress.

Serves 8.

To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge". Flip the meat open to resemble a butterfly.

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