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Italian Party Flank Steak Recipe

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This recipe for Italian Party Flank Steak, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Cormier


1/4 cup olive oil
1/4 cup red-wine vinegar
2 coves of garlic, finely chopped
2 tablespoons chopped parsley
1/4 teaspoon coarse black pepper
Flank steak:
1 flank steak (3/4 in thick, about 1 1/4 lbs), butterflied
2 red bell peppers
3 tablespoons chopped parsley
6 to 8 thin slices of prosciutto or other cured ham
24 medium sized fresh basil leaves
2 tablespoons grated Parmesan cheese
Freshly ground pepper to taste
1 bunch watercress for garnish
Kitchen string

To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. Use a long, sharp knife to cut the meat in half, cutting from the side, and going almost all the way across, leaving 1-inch at the edge uncut (the hinge). The butterfly hinge should be in the same direction as the grain of the meat. Open the flaps of the steak. You can even out the middle if you want so that the center is not as thick. Assemble the marinade and marinate the steak for 2 hours. Broil halved peppers until skin is black, remove skin. Preheat oven to 350F. Place steak opened on long piece of aluminum foil or wax paper, save marinade. Cover steak with red pepper, sprinkle 1 Tbsp. of parsley, cover with proscuitto slices, cover with basil leaves,
sprinkle with Parmesan and the remaining parsley and pepper. Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 2-3 inch intervals with kitchen string. Place in shallow baking dish, pour marinade over top. Bake for 30 minutes, basting twice. Let rest 15 minutes before serving. Cut into 1/2-inch to 1-inch thick slices, garnish with watercress. Serves 4.




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