Cooking With David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
With the warmer weather I turn my attention to the BBQ & grill. This rolled flank steak is a great idea for a two with plenty of leftovers or parties.
Rolled Flank Steak with Prosciutto and Basil
• 1 cup coarse dry bread crumbs
• ½ cup chopped flat-leaf parsley
• ½ cup shredded Italian Fontina cheese (3 ounces)
• ¼ cup green olives, pitted and chopped (1½ ounces)
• ¼ cup freshly grated Parmesan cheese (¾ ounce)
• 3 tablespoons olive oil
• 1 tablespoon plus 2 teaspoons finely chopped thyme
• One 2-pound flank steak
• 5 ounces thinly sliced prosciutto
• 1 cup basil leaves
• 2 teaspoons kosher salt
• 2 teaspoons minced garlic
• 1 teaspoon freshly ground pepper
Light BBQ grill or preheat oven 350°. In large bowl, combine bread crumbs with parsley, Fontina, olives, Parmesan, 2 TBS of olive oil and 1 TBS of thyme.
Lay steak on work surface with a short edge facing you. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within ½ inch of the opposite edge. Open the flank steak like a book.
Cover cut side of the steak with prosciutto slices, then top with layer of basil leaves. Spread the bread crumb mixture on top. Tightly roll up the steak around the filling. Using kitchen string, tie roll in 4 or 5 places.
In a small bowl, combine remaining 1 tablespoon of olive oil and 2 teaspoons of thyme with salt, garlic and pepper. Rub mixture over rolled steak.
Bank coals to one side of grill or turn off one side of grill. Grill steak over high heat until browned all over, turning steak 4 times as it cooks. Move meat away from direct heat and grill for 15 to 20 minutes, or until instant thermometer registers 120° to 125° for medium rare. Or, heat a large ovenproof skillet. Add rolled steak and cook over high heat until browned all over, 8 to 10 minutes. Transfer skillet to oven, roast steak for 20 to 30 minutes, or until instant thermometer registers 120° to 125° for medium rare. Transfer steak to carving board, cover loosely with foil, let rest for 10 minutes. Discard strings, slice the steak crosswise ½ inch thick.
Serve.
