| Ingredients: |
1/4 cup olive oil
3 cloves garlic, minced
3 t. kosher salt
1 t. freshly ground black pepper
1-1/2 to 2 pound flank steak
1/4 cup Italian parsley, chopped
1/2 cup basil, chopped
1 whole head of garlic, peeled and minced
1 cup fresh bread crumbs
2 T. olive oil
1/2 cup Parmigiano Reggiano, freshly grated
4 oz. proscuitto or cooked country ham, thinly sliced
1 bunch spinach, stems removed
Pinot Noir Porcini reduction sauce:
3 cup pinot noir
1/4 cup dried porcini mushrooms
1 shallot, finely chopped
2 cup veal, beef or brown chicken stock
2 T. unsalted butter
kosher salt and freshly ground pepper
pinch of sugar (optional)
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| Preparation - Directions: |
Preheat the oven to 350°.
In a small bowl, mix the first four ingredients and set aside. Butterfly the steak by slicing through it horizontally, cutting nearly all the way through to the back, leaving the meat attached at one side.
Make the stuffing by combining the parsley, basil, bread crumbs, cheese, garlic and olive oil together in a bowl and set on one side for a moment.
Open out the meat so that the cut side is facing upward and lightly season with kosher salt and pepper. Lay the slices of proscuitto across the flank steak, then spread the spinach leaves on top of the proscuitto. Finally top with the stuffing and roll up tightly, longest side to longest side, so that when it is cut you will be cutting against the grain. Tie the rolled steak in several places with kitchen string, and then brush the outside of the roll with the reserved marinade.
Heat 1 tablespoon of olive oil in a large heavy skillet over a medium-high heat. Sear the beef roll on all sides, 6 to 8 minutes in total. Transfer to a roasting pan and roast for 20 to 30 minutes and check the internal temperature. Remove the meat from oven when the thermometer reads 120° to 130°. Leave to rest with an aluminum tent cover for 10 minutes. Reserve any pan drippings. The internal temperature should now be 130º-135º. Carefully cut the steak into 1/-inch-thick slices and serve with the pinot noir reduction sauce.
Pinot Noir Porcini reduction sauce:
In a small bowl, pour about a cup of the pinot noir over the dried porcini and leave to rehydrate for about 15 minutes. When rehydrated, drain (reserving the juice) and finely chop the mushrooms. In a saucepan over a high heat reduce the remainder of the pinot noir and pinot noir mushroom juice to about a cup in volume. Add the stock, mushrooms and shallots and reduce until half the size in volume. Add any reserved pan drippings and further reduce until it reaches the desired consistency and taste. Adjust the seasoning with salt and pepper.
Finish by whisking small blobs of butter into the sauce. If the sauce is a little acidic, add a little sugar to balance out the flavors.
Makes about 1 to 1-1/2 cups.
Serves 6 to 8.
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