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Ingredientes
- 1/4 c. extra virgin olive oil
- 1/4 c. red-wine vinegar
- 2 cloves garlic, finely minced
- 2 T minced parsley
- 1/4 teaspoon coarse black pepper
- 1 flank steak (3/4" thick, about 1 1/4 lbs.), butterflied
- 2 red bell peppers
- 3 T minced parsley
- 6 to 8 slices of Prosciutto or possibly other cured ham
- 24 med.-sized fresh basil leaves
- 2 T grated Parmesan
- Freshly grnd black pepper to taste
- 1 bunch watercress for garnish
Direcciones
- Put together marinade ingredients in a bowl. Add in butterflied steak and marinate for 2 hrs at room temperature.Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on broiler try, 4 inches from heat. Broil till skins are charred black. Seal peppers in a plastic bag for 15 min to steam. Slip off skin.
- After 2 hrs, remove steaks from marinade and scrap on any excess, lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350 degrees.
- Place the 4 pepper halves on top of streak to cover it. Sprinkle with 1 tbsp of parsley. Cover with Prosciutto slices. Arrange basil leaves in a single layer over complete surface of Prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tbsp parsley and black pepper.
- With the long side of the layered steak facing you, lift if from the foil and roll it tightly away from you. It should look like a jelly roll.
- With 6 pcs of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings till and around the roll.
- Place steak in shallow baking dish and pour marinade over the top. Bake for 30 min, basting twice. Let rest for 15 min before slicing.
- Carefully cut into 1/2 inch slices, discarding string. Arrange on a serving platter garnished with watercress.
- Serves 8.
- To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge". Flip the meat open to resemble a butterfly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 2 servings | |
| Calories 293 | |
| Calories from Fat 249 | 85% |
| Total Fat 28.14g | 35% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 59mg | 2% |
| Potassium 255mg | 7% |
| Total Carbs 7.3g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.18g | 3% |
| Protein 2.4g | 4% |
