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Рецепт Italian Party Flank Steak
by CookEatShare Cookbook

Italian Party Flank Steak
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Carefully cut into 1/2 inch slices, discarding string. Arrange on a serving platter garnished with watercress.
  8. Serves 8.
  9. 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.