Flank steak rolled around an Italian bread stuffing and braised in tomato sauce.

Ingredients

• 8 oz fresh spinach, trimmed and well rinsed
• 1/2 cup dried bread crumbs
• 1/2 cup fresh grated parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• 3 red bell peppers, roasted
• 1 flank steak (1 1/2 lbs), butterflied
• Salt and pepper, to taste
• 4 oz thinly sliced prosciutto

Steps

1. Preheat oven to 350.
2. Place spinach in saucepan with just the water that clings to the leaves.
3. Cover, and cook over med heat until wilted, 5 minutes.
4. Drain in a colander and press out the excess water with a back of a spoon.
5. Combine the spinach, bread crumbs, parmesan, olive oil and garlic in a food processor and puree until thick and smooth.
6. Transfer to bowl.
7. Peel, core and carefully seed the roasted peppers.
8. Cut them in half.
9. Open the steak on a work surface and season with salt and pepper.
10. Arrange the prosciutto in one layer on the steak.
11. Top with a layer of the roasted peppers.
12. Then spread spinach mixture over.
13. Starting with a long side, roll steak up jelly-roll style.
14. Tie it with string at 2 inch intervals, and brush with a little olive oil.
15. Season with salt and pepper.
16. Place the steak in a shallow baking pan.
17. Bake 40 minutes for med rare.
18. Cool slightly, or to room temp, before slicing and serving.

Notes

• I have also used peppers in a jar instead of roasting fresh peppers.