I made this back in November and thought I'd already posted it, oops! This was super tasty and easy, I will happily make again. However, next time, I will only make half of it because that was more than enough for the 3 of us (which is what I did in the video below). I pretty much followed the recipe as written, only slight modifications--here's the link to the original:
http://www.foodandwine.com/recipes/rolled-flank-steak-prosciutto-and-basil
http://www.foodandwine.com/recipes/rolled-flank-steak-prosciutto-and-basil
Update 2024--here's a link to my YouTube "making of the recipe" video: https://youtu.be/fO-iL3cfj4E
Recipe below contains my modifications.
Ingredients (this is for 2 rolls, which would easily serve 6-8):
Ingredients (this is for 2 rolls, which would easily serve 6-8):
1 c. coarse dry bread crumbs
1/2 c. chopped flat-leaf parsley
1/2 c. shredded Italian Fontina cheese (3 oz.)
1/4 c. freshly grated Parmesan cheese (3/4 oz.)
3 T. olive oil, divided
1 T. plus 2 tsp. finely chopped fresh thyme, divided
One 2-lb. flank steak
5 oz. thinly sliced prosciutto
1 c. basil leaves
2 tsp. kosher salt
2 tsp. minced garlic
1 tsp. freshly ground pepper
Directions:
1. Heat oven to 350°F.
2. In a large bowl, combine the bread crumbs, parsley, Fontina, Parmesan, 2 T. of the olive oil, and 1 T. of the thyme. Set aside.
3. Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge. Open the flank steak like a book. **Instead of this, I simply asked the butcher counter to do it for me, pretty sure that's a much easier option lol!**
4. On the cut side of the meat, cover it with a layer of prosciutto slices. Next, top with a layer of basil leaves.
5. Last, spread the reserved bread crumb mixture evenly over the top. Starting with the side facing you, tightly roll up the steak around the filling and use butcher's twine to secure (this is a bit tricky and the filling does want to squish out).
6. In a small bowl, combine the rest of the olive oil (1 T.) and thyme (2 tsp.) with the salt, garlic, and pepper. Rub mixture all over outer sides of rolled steak.
7. Heat a cast-iron skillet (or other ovenproof skillet) over moderately high heat and add the rolled steak (I had to cut in two to make it fit). Cook, turning, until browned all over (around 8-10 min.)
8. Transfer skillet to oven and roast for 20-30 minutes, depending on desired doneness (I think I went 25 minutes).
9. Place rolled steak on a carving board, cover loosely with foil, and let rest for 10 minutes before slicing and serving.
10. Slice up and enjoy!
1/2 c. chopped flat-leaf parsley
1/2 c. shredded Italian Fontina cheese (3 oz.)
1/4 c. freshly grated Parmesan cheese (3/4 oz.)
3 T. olive oil, divided
1 T. plus 2 tsp. finely chopped fresh thyme, divided
One 2-lb. flank steak
5 oz. thinly sliced prosciutto
1 c. basil leaves
2 tsp. kosher salt
2 tsp. minced garlic
1 tsp. freshly ground pepper
Directions:
1. Heat oven to 350°F.
2. In a large bowl, combine the bread crumbs, parsley, Fontina, Parmesan, 2 T. of the olive oil, and 1 T. of the thyme. Set aside.
3. Lay the steak on a work surface with a short edge facing you. Press one hand flat on the meat to steady it. Using a long, sharp knife, make a horizontal cut in a long side of the steak to within 1/2 inch of the opposite edge. Open the flank steak like a book. **Instead of this, I simply asked the butcher counter to do it for me, pretty sure that's a much easier option lol!**
4. On the cut side of the meat, cover it with a layer of prosciutto slices. Next, top with a layer of basil leaves.
5. Last, spread the reserved bread crumb mixture evenly over the top. Starting with the side facing you, tightly roll up the steak around the filling and use butcher's twine to secure (this is a bit tricky and the filling does want to squish out).
6. In a small bowl, combine the rest of the olive oil (1 T.) and thyme (2 tsp.) with the salt, garlic, and pepper. Rub mixture all over outer sides of rolled steak.
7. Heat a cast-iron skillet (or other ovenproof skillet) over moderately high heat and add the rolled steak (I had to cut in two to make it fit). Cook, turning, until browned all over (around 8-10 min.)
8. Transfer skillet to oven and roast for 20-30 minutes, depending on desired doneness (I think I went 25 minutes).
9. Place rolled steak on a carving board, cover loosely with foil, and let rest for 10 minutes before slicing and serving.
10. Slice up and enjoy!
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