Stuffed Flank Steak

1. 1

   Heat a LARGE (12-13 inch) skillet over medium heat. Add 2 Tb. olive oil and the mushrooms to the skillet and saute until soft-about 10 minutes. Add the garlic and salt and pepper to taste. Saute another 2 minutes, then remove from heat.

2. 2

   Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, POUND the steak into a 9X12 inch rectangle-1/4 inch thick.

3. 3

   Lay the cheese over the steak, leaving a 2-3 inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.

4. 4

   Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 tsp. salt, 1/2 tsp. pepper, paprika and flour and rub over the roll.

5. 5

   Preheat the oven to 350 degrees F. In a large skillet heat 2 Tb. of oil over medium-high heat. Carefully place the steak roll in skillet and sear 5-8 minutes turning to brown on all sides.

6. 6

   Transfer the skillet to the oven and bake until cooked through and cheese is melted-30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in 1/2 inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.