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1
Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan.
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2
Broil until the skin is charred, 8 to 10 minutes.
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3
Transfer to a bowl, cover with a plate and set aside until cool enough to handle.
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4
Peel the peppers with your fingers or a paring knife.
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5
If necessary, lightly rinse to remove any remaining skin and pat dry.
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6
Preheat the oven to 425 degrees.
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7
Heat the olive oil in a large skillet over medium heat.
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8
Add the leek and garlic and cook until soft, about 5 minutes.
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9
Remove from the heat, add the parsley and season with salt and pepper.
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10
Let cool.
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11
Gently pound the steak with the flat side of a mallet or heavy skillet until 1/4 inch thick.
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12
Lay out on a cutting board with the long side facing you and season with salt and pepper.
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13
Place the roasted peppers evenly over the meat, leaving a 1-inch border all around.
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14
Top with the cheese slices, then the leek mixture.
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15
Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.
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16
Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl until moistened.
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17
Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides.
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18
Tie the roll with twine in three or four places, making sure it's not too tight (you want the crust to stay intact).
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19
Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130 degrees for medium-rare, about 45 minutes.
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20
Transfer to a cutting board and let rest 15 minutes.
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21
Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.
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22
Photographs by Con Poulos
