This was something I just made up and I’m really happy with it. This recipe will probably evolve over time.
The basic idea is that you’re going to beat the shit out of a flank steak until it’s nice and thin, then roll up a cheese and vegetable stuffing inside of that. There are some things I did to keep the cheese inside that I freely admit were guesses. But they seemed to have worked.
WORD OF CAUTION: beating the steak thin is a colossal pain in the ass. I got a pretty good blister doing it. I would not judge you if you wanted to wear gloves while you pound it flat. In fact, you honestly probably should.
Ingredients
2 flank steaks, pounded thin (1/4 inch, if you can)
1/4 pound proscuitto
1 cup ricotta cheese
1 cup mozzarella cheese
1/2 cup parmesan cheese
1/4 cup breadcrumbs
2 eggs
1 package basil, minced
1 bunch parsley, chopped
1 small red bell pepper, diced
1small onion, diced
2 bunches spinach, chopped
1 head garlic, minced
Foil and twine, for roasting
oil for sauteeing
Directions
Preheat your oven to 350 degrees.
Take your beaten flank steaks, season with salt and pepper on both sides, and set aside.
Heat some oil in a skillet on medium heat. Add the garlic, onions, and bell pepper to the pan and sautee until they start to soften (5-10 minutes in a hot pan). Add the parsley and spinach and continue to sautee until everything is wilted (might be as much as another 10 minutes, I had some really stubborn spinach today). Remove from the heat and let cool.
Lets finish the stuffing. In a mixing bowl, combine the 3 cheeses, basil, and breadcrumbs and mix until combined. Add the sauteed vegetables and the eggs, and mix again. Depending on the size of your vegetables, you may not need to use all of the spinach and bell pepper mixture.
Now to stuff the steaks. Lay a steak flat on your working surface. Cover it with a layer of the prosciutto, then spread about half the stuffing on to the steak. Carefully roll it up and tie it off with twine, then wrap it with foil (to keep the stuffing from leaking out while you roast it). Place it in a roasting dish. Repeat with the other steak.
Roast for somewhere between an hour and an hour and a half, until the internal temperature reads 140. Pull it out and let it rest at least 10 minutes, mostly to let the stuffing firm up Slice and serve!
eatbensmeat 