Ingredients
The following ingredients have 4 Servings
- 2 lb flank steak (butterflied and/or pounded thin)
- 3 oz prosciutto (thinly sliced)
- 1 C seasoned breadcrumbs
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 C grated parmesan cheese
- 3 T milk
- 1/2 C baby arugula blend (roughly chopped)
- 2 T chopped parsley (fresh)
- 4 oz fontina cheese (sliced)
- 1 T olive oil
- Approximately 48 oz Marinara Sauce
- Cooking string
Instruction
- In a small bowl stir together breadcrumbs, salt, pepper, parmesan cheese, parsley and milk.
- Cut 4 pieces of cooking string and lay 3 of them out on a cutting board. Place your flattened flank steak on top of the strings.
- Place slices of prosciutto on steak covering the surface. Next place your sliced fontina cheese over prosciutto. Next spread the breadcrumb mixture on top of the cheese and lastly add the arugula.
- Carefully roll up the entire steak, jellyroll style. Tie the kitchen string around the steak to hold it together and to keep the filling from falling out. Take the last piece of string and tie up the ends.
- At this point make sure your marinara is up to a simmer in a large, deep skillet or dutch oven.
- In a large non stick skillet, heat your oil over medium/high heat. Once hot, add the tied up steak. Brown the meat on all sides, turning with tongs as needed.
- Once steak is browned on all sides, transfer carefully to simmering marinara. If steak is not fully submerged, spoon sauce over the top. Cover and simmer 2 1/2 hours. Turn meat every half hour for even cooking.
- After 2 2/12 hours, remove meat from pan and place on cutting board. Slice and serve over pasta with additional marinara and parsley for garnish.
