FLANK STEAK VS. HAM

Let me start my post with this proclamation: HE IS RISEN, INDEED!!!

This Easter at the Russotto House, there was no baked ham to be found.

I decided to make a stuffed flank steak, thanks to Bobby Flay’s persuading and mouth watering episode one day last week.

Consesus was….a unanimous “compiments to the chef”.

I believe this was the first year ever that porky the pig did not make an appearence on Easter Sunday. This flank steak, that I marinated the night before and then stuffed in the morning took all of 20 minutes on the grill. I’m sure it will make numerous reappearances in the future.

HERE IS THE RECIPE:

One 3 pound flank steak, butterflied. It’s best to let the butcher do this for you.

Marinate steak in 1 cup cabernet wine, 1/4 cup olive oil and 2 or 3 shallots, sliced. Add salt and pepper to taste. Marinate at least 4 hours.

Open up steak, like a book and layer with thinly sliced ham of your choice, I used proscuitto, sliced provolone cheese, roasted red peppers, and baby spinach leaves. Close with top layer of steak and secure with tooth pics. Brush both sides of steak with olive oil.

Place on hot grill and cook 10 minutes on each side, being careful when flipping. Take off grill and let it rest for 10 minutes before slicing it against the grain in two inch slices.

We served this delectible entree with oven roastd cauliflower, a side of fettuccine cabonara, and a salad of mixed greens, oranges, sliced red onion and fennel. Dessert was our traditional sweet ricotta pie.

Can’t wait till next Easter!!

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Published in: on MarchUTCbMon, 24 Mar 2008 16:24:53 +0000000000Mon, 24 Mar 2008 16:24:53 +0000pmMon, 24 Mar 2008 16:24:53 +000008 9, 2008 at 2:20 p03  Leave a Comment  
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