Quote:
Originally Posted by mark46th
I made Italian Stuffed Flank Steak for dinner...
Butterfly flank steak
Trim into rectangle
Season with salt and pepper
Spread Olive tapenade over flank steak
place layers of Pancetta, Mortadella and Genoa Salami(Or any Italian cold cuts you like)on tapenade
Place a layer of Provolone or Mozzarella cheese. Mushrooms optional
Roll flank steak tightly, tie with twine every two inches. Insert skewers(You might need extra help, use tooth picks to keep meat rolled)
Season outside of flank steak(I used Montreal Steak Seasoning) Cut roll every two inches.
Grill until cheese starts to melt out. I grilled until Medium Rare...
Serve.
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That looks great!
One thing I have done in the past with the stuffed flank steak (and leg of lamb) is to sauté the ingredients that will be used inside the product, then spread and roll and cook. Sounds silly until you get a raw piece of garlic in that bite.....
