Stuffed Flank Steak

I’ve watched the boy make this stuffed flank steak for me before. When I wanted to try it at home, I called him for the recipe. All I got was, “Stuff it, roll it, fry it.” Simple instructions for a meal that looks like a hundred bucks. I used everything I found in my fridge before I went away for the weekend. If the flank could have talked, it would have begged for me to stop.

Ingredients:
1 flank steak, butterflied and tenderized
small red bell pepper, julienned
small green bell pepper, julienned
1/2 pound of crimini mushrooms, sliced
several slices of prosciutto and soppresatta
4 cloves of garlic, crushed, finely chopped
1 small red onion, finely chopped
1/2 cup breadcrumbs
a handful of parsley, finely chopped
salt, pepper, olive oil

1. Preheat oven to 350º. In a hot skillet, heat olive oil and sauté garlic and onions. Add peppers and mushrooms and cook for a few minutes until mushrooms are soft. Add parsley and season with salt and pepper.
2. Lay steak out flat and add a layer of prosciutto and soppresatta. Top with the bell pepper and mushroom mixture. Slowly roll the steak up like a big sushi roll, pulling at the ends so it’s not too thick in the middle. Tie with kitchen string to pack the stuffing in. Brush with oil.
3. In a hot skillet, heat more olive oil and brown all sides of the stuffed flank steak for some color. Do not over fry to avoid hardening the meat. Transfer to a shallow baking dish. Brush with more oil and bake until medium-rare. Remove from oven and allow to cool for about 10 minutes. Cut strings off. Slice into 3/4-inch pieces and serve.

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How about stuffed vegetables?