Rolled Flank Steak with Basil and Prosciutto
I‘ve adapted this recipe from several others I found online. You will not believe how the mixture of flavors explode with the finished results. We ended up just eating the meat with a warm loaf of focaccia bread. To make the grilling process a cinch, we made use of this handy kabob grill rack. I also suggest a charcoal grill over a gas grill because you get more of a smoky flavor. If you do go the charcoal grill route, we also recommend Weber’s charcoal starter device.
Rolled Flank Steak with Basil and Prosciutto
INGREDIENTS:
1 (2 lb.) flank steak
1 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup Italian dressing
3 tablespoons olive oil
5 ounces thinly sliced prosciutto
1 cup fresh basil leaves, stems removed.
2 teaspoons minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
DIRECTIONS:
Light a hot fire in a grill to about 350°.
In a large bowl, combine the bread crumbs with the Parmesan, minced garlic, 2 tablespoons of olive oil and Italian dressing. If the mixture is a bit dry add more Italian dressing until you have a nice thick paste.
On a steady work surface, lay the meat flat. Next cover the meat with seran wrap and pound with a meat cleaver until its about 1/4″ thick. Remove plastic wrap and season both sides of the meat with the salt and pepper.
Cut the meat length wise into 3 equal pieces. Next, cover one side of the steak with the Parmesan breadcrumb mixture then top with a layer of prosciutto and then a layer of fresh basil leaves.
With the meat facing you longwise, tightly roll up the steak around the filling. Either use kitchen string or skewers to secure the roll.
Grill the steak over medium heat until browned all over, about 25-35 minutes. Make sure you turn the steak 4-5 times as it cooks. When the meat registers 120° to 125° for medium rare you can remove it from the grill.
Transfer the rolled steak to a cutting board, remove the meat from the skewers or remove the strings and slice the steak crosswise 1/2 inch thick.
Serve with your favorite side dish and some warm focaccia bread.
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This is really interesting - I don’t think I’ve ever seen a rolled steak on the grill.
That recipe looks fabulous.
Thanks Julie, Please let me know if you try it out!
Jul 15th, 2008 at 8:30 pm
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