Stuffed Flank Steak ala Betty

The stuffed flank steak is favorite around here.  I love it since it comes together quickly too.  Here goes:

 

• 1/3 cup bread crumbs (use less if you want. I just eyeball it.)
• 1/3 cup grated Parmigiano-Reggiano cheese (again, eyeball)
• 1/3 cup chopped prosciutto, or salami if that's all I have on hand.
• 3 Tbs. coarsely chopped toasted pine nuts (I skip since we have nut sensitivities over here)
• 3 garlic cloves
• 3 anchovy fillets
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh oregano (I typically use cilantro instead since that's what I typically have on hand)
• 1 flank or flat iron steak.
• Salt and pepper
• 2 Tbs. olive oil

 

1)  Combine in food processor pine nuts, garlic, anchovy, parsley, cilantro/oregano.  Mix all with grated cheese, bread crumbs, prosciutto, and olive oil.

2)  Butterfly steak, try not to cut all the way through.

3) Season meat with salt and pepper.  Stuff steak with mixture from #1.

4) Place meat, uncovered, on baking sheet and roast until ~155 degrees at 425.  About 30 mins.

5) Rest for ~10 mins.  Slice steaks on a diagonal, and enjoy!