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1
Have the butcher butterfly the flat iron steak. When butterflied lay it our flat and pound it more to make it even more flat.
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2
Scramble the eggs and cook them as you would a very fine crepe. Set aside.
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3
Steamed the spinach for a couple of minutes and set aside.
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4
The dish is prepared on layers:
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5
Start with the flat iron steak flat, season with salt and pepper.
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6
Add a layer of the eggs scramble, steamed spinach and season with salt and pepper. A thin layer of Parmiggiano Reggiano. A layer of the ham slices, top it with the Fontina cheese. Last layer with the bell peppers.
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7
Roll it up very tight and tied with cooking string. Season the outside with salt and pepper.
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8
In a large pan, add some oil and warm over medium high heat. Sear the
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9
Rotolo on all sides, around 30 minutes.
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10
When done wrap it, seal it and place it in the refrigerator so all the juices will stay in the meat. When cold, slice and serve with a green salad, artichokes hearts, carrots or roasted potatoes.
