rolled flank steaks

mad max beyond eggdome · April 2003

ok gang. . .i did my rolled flank steaks last night, and along with the mandarin wings, i have another winner to try out on everyone for the eggfest. . .[p]in case you're interested, here is the recipe. ..[p]1 good sized flank steak, butterflied and marinated in olive oil, balsamic vineger, and herbs de provence. .
3 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
about 1/3 pound thinly sliced prociutto
basil
parmegan cheese (canned shaker variety)[p]lay out the marinated butterflied flank steak, cover evenly with a layer of the prociutto. . .spread the roasted peppers along one long edge (they should cover about 1/4 - 1/3 of the steak. . .sprinkle liberally with the basil and parmegan cheese. . .roll tightly in a log (you may need to use some tooth picks to hold them, i don't). ... lay them in a pan (i used a big ceramic dish which worked quite well in the egg). ..drizzle some of the left over marinade on them. . .cook for about 45 minutes at 375 - 400 dome temp for medium. ..slice them into thin rolls. . .makes a nice presentation. .. the recipe originally calls for them to be served at room temps, we like them warmer. . .your choice. .. they were excellent as reported by my family and by capt. brett's gang across the street..[p]NOTES about butterflied flank steak and roasted peppers[p]1. you can ask your butcher to butterfly the flank steak or you can do it yourself. .. lay the flank steak flat, using a long knife to slice the steak into two thin halves (depending on your pan/dish, you can leave it in one big flat piece or slice completely through it and have two pieces (two are easier to work with into two small rolls). .. it is also easier to slice through if you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .[p]2. if you haven't peeled peppers before, you cut them into flat slices, put them skin side up in the broiler until they are black and burning on top. . .then pull them off and immediately put them into a large zip-lock baggie for at least 15 minutes. .. pull them out and the skins will peal right off leaving you with lovely soft pepper pieces. .. [p]all in all (after the salmon and shrimp on saturday night) a great weekend of egging here in arlington. .. [p]best[p]max [p]

countrydoc · April 2003

mad max beyond eggdome, Sounds very good! Could you expand a bit on your method of butterflying the flank steak. Thanks.

mad max beyond eggdome · April 2003

countrydoc,
picture a nice flat flank steak on your cutting board. . .your knife should be parrallel to your cutting board. ..you can start cutting from the thin end of the steak, working back towards the fatter, squared off end. . .if you want one long roll, stop cutting about 1/2 an inch from the end, and unfold the steak (it will look a little like a 'butterfly'. . .or you can continue the cut all the way and the finished product will look like two thin flank steaks, each will be only about one half inch thick (if that). .. like i said, it helps to have the steak a little 'stiff' from about a half hour in the freezer, and a good sharp long knife. . .[p]it is not difficult, but you have to be careful to keep the knife level so as not to make one one side thicker than the other, or worse, leaving a hole in one of your sides. . .[p]wish i was more computer literate and able to take a picture to post. ..[p]and again, your butcher will gladly do it for you if you want (most will take it out of the package, butterfly it for you and rewrap it for you in about 2 minutes). ...[p]best[p]max

countrydoc · April 2003

mad max beyond eggdome, Thanks. I thought that was what you meant, but wasn't sure. countrydoc

rolled flank steaks

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