Each year, my mother and I drive up to York, ME for a cooking class at the Stonewall Kitchen headquarters. This steak was taught and served, and I loved it. You can stuff it with whatever you like, but I love this combo of boursin cheese (amazing stuff with the steak), spinach, roasted peppers, and prosciutto.
Stuffed Flank Steak with Boursin and Prosciutto
Here’s what I used:
- 1 1/2 pounds flank steak, trimmed of any visible fat
- 2 1/2 tbsp olive oil, divided
- 1 large garlic clove, grated
- 1/4 cup boursin cheese (or other herbed cheese)
- 1/4 pound thinly sliced imported prosciutto
- 1 12-oz jar of roasted sweet peppers (I had a mix of yellow & red peppers)
- 3 oz baby spinach
Here’s what I did:
- Preheat the oven to 350. In a small bowl, combine 2 tbsp olive oil with garlic, salt, and pepper. Set aside.
- On a meat-safe cutting board, lay the steak out with the short side of the steak nearest you. Beginning on the long side of the steak, butterfly it by cutting almost in half (not all the way through) horizontally parallel to the cutting board. Open the meat flat and start laying the goodies.
- First, spread the boursin cheese over the meat in a thin layer. Lay the prosciutto down in a single layer on top of the cheese, and brush with the garlic oil. Arrange some of the roasted pepper strips on top.
- Top with the spinach and roll the steak up like a jelly-roll, starting with the long side. Tie tightly with kitchen string at 2-inch intervals.
- Place seam-side down in a roasting pan. Brush with the remaining 1/2 tbsp olive oil and season with salt and pepper.
- Roast for 40 minutes for medium rare. Remove from the roasting pan and loosely cover with tin foil.
- Allow to rest for 10-15 minutes, remove the sting, and slice into 1-inch thick pieces and serve.