Recipe

		Flank Steak Stuffed with Spinach
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

8 ounces fresh spinach

1/2 cup breadcrumbs

1/2 cup freshly grated Parmesan cheese

1/4 cup olive oil

4 garlic cloves

1 jar roasted bell peppers (any color)

1 1/2 lbs flank steak, butterflied and tenderized

salt and pepper to taste

4 ounces prosciutto

1 hot spicy pepper (your choice) cored, seeded and minced

Cook spinach and drain it by squeezing out all the excess water. In a food processor, mince the garlic, then add the spinach, breadcrumbs, parmesan cheese, and olive oil and puree. Resulting mixture should have a smooth consistency. Lay out the flank steak and tenderize it then pound it out to at least 1/3 to 1/4" in thickness. Season with salt and pepper. Place a layer of prosciutto on the steak covering it in full and do the same with the roasted peppers. Spread the spinach mixture on top and sprinkle with the minced hot pepper. Starting from the wide side of the steak, roll it up like a big sushi roll. Tie with kitchen string every couple of inches. Brush the outside with olive oil and season with salt and pepper. Bake at 350 degrees for about 40 minutes for medium rare or longer if you want it more well done. Let stand for a few minutes before slicing into 1 to 1.5 inch pieces.