Braised Stuffed Flank Steak With Spinach & Prosciutto

Ingredients:
  • 2 lbs flank steak
  • 2/3 cup dry red wine
  • 1 small onion, peeled and thinly sliced
  • 2 medium cloves garlic, chopped finely
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp whole black peppercorns
  • 10 oz. package frozen chopped spinach, defrosted
  • 2 cup fresh bread crumbs
  • 1 whole egg
  • 2 egg whites
  • 1/4 tsp salt
  • 1/2 tsp basil, crushed
  • 1/2 tsp oregano, crushed
  • 4 paper-thin slices prosciutto
  • 1 Tbsp olive oil
  • 14 1/2 oz. can low-sodium stewed tomatoes, pureed
MoreRecipes.com image placeholder
Preparation:

To prepare the steak and marinade: With a small sharp knife open the flank steak by cutting flaps in the meat that widen and lengthen the rectangle.

Combine the wine, onion, garlic, basil, oregano and black peppercorns. Place the steak in a glass 9x13-inch dish and pour the marinade over the meat. Cover and refrigerate overnight.

Turn the meat once during the marination time.

To prepare stuffing: Press the excess water out of the spinach with your hands, and again in paper towels. Fluff the spinach with your fingers. Combine the spinach, bread crumbs, egg, egg whites, salt, basil and oregano.

Drain the meat and onions from the marinade, reserving the marinade. Lay the meat out flat and top with the prosciutto. Spread the stuffing on top.

Roll, tucking the sides in. Tie in several places with kitchen string. In a large Dutch oven heat the oil over medium-high heat. Brown the meat and onions.

Add the pureed tomatoes and marinade. Bring to a boil, cover and place in a preheated 325° F oven for 2 hours. Baste occasionally. Remove th meat from the braising liquid and let sit 5 minutes. Remove the string and slice. Serve the braising liquid as a gravy on the side.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:






  • print page button