Argentine-Style Stuffed Flank Steak

Description

DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book.

Ingredients

• 1 (1 1/2 lb) flank steaks, trimmed of excess fat and silver skin
• 1 bunch spinach, carefully washed and stemmed
• 1 carrot, peeled and grated
• 1 cup beef stock
• 1 cup fresh basil leaf
• 1 red bell pepper, roasted (peeled and sliced)
• 1 tablespoon paprika
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 cup dried breadcrumbs
• 1/2 cup grated pecorino romano cheese
• 1/2 cup marsala
• 1/2 cup white wine
• 1/2 yellow onion, sliced
• 1/4 lb prosciutto, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 4 tablespoons olive oil
• salt and pepper, to taste

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• Prep Time
• 0 hours 25 minutes
• Cook Time
• 2 hours 0 minutes
• Yield
• 1 (405 g)