Stuffed Flank Steak Roulade with Prosciutto, Spinach, and Provolone

Stuffed Flank Steak Roulade with Prosciutto, Spinach, and Provolone ingredients

• 1.5 lbs Flank steak
• 4 oz Prosciutto, thinly sliced
• 5 oz Fresh spinach, roughly chopped
• 4 oz Provolone cheese, thinly sliced
• 2 cloves Garlic, minced
• 1/4 tsp Red pepper flakes
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• 1 medium Yellow onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1/2 cup Dry red wine (e.g., Merlot, Chianti)
• 2 cups Beef broth
• 1 14.5 oz can Crushed tomatoes
• 1/2 tsp Dried oregano
• to taste Salt and black pepper to taste
• 2 tbsp Fresh basil, chopped

How to make Stuffed Flank Steak Roulade with Prosciutto, Spinach, and Provolone

1. Preheat your oven to 325°F (160°C). Prepare the flank steak by butterflying it horizontally, if not already done, so it opens like a book. Place the steak between two pieces of plastic wrap and pound it evenly to about a 1/4-inch thickness using a meat mallet or rolling pin. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Lay the pounded flank steak flat. Layer the 4 ounces of thinly sliced prosciutto evenly over the steak, leaving a 1-inch border on one of the long edges. In a small bowl, combine 5 ounces roughly chopped fresh spinach, 2 minced garlic cloves, and 1/4 teaspoon red pepper flakes; distribute this mixture over the prosciutto. Top with 4 ounces thinly sliced provolone cheese.
3. Starting from the long edge opposite the border, carefully roll the steak tightly into a cylinder. Secure the roulade at 1-inch intervals with kitchen twine to hold its shape. Pat the outside of the roulade dry.
4. Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the roulade in the hot pot and sear it on all sides for 8-10 minutes total, until deeply browned and a nice crust has formed. Remove the seared roulade from the pot and set it aside.
5. Reduce the heat to medium. Add 1 tablespoon of olive oil to the pot, then add 1 chopped medium yellow onion. Sauté for 5-7 minutes until softened and translucent. Add 2 minced garlic cloves and 2 tablespoons tomato paste, cooking for another 2 minutes, stirring constantly, until the tomato paste darkens slightly.
6. Deglaze the pot by pouring in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by half, about 2-3 minutes.
7. Stir in 2 cups beef broth, 1 (14.5 oz) can crushed tomatoes, and 1/2 teaspoon dried oregano. Bring the sauce to a gentle simmer. Taste the sauce and season with salt and pepper as needed.
8. Carefully return the seared flank steak roulade to the pot, nestling it into the sauce. Ensure the roulade is mostly submerged. Cover the pot tightly with a lid and transfer it to the preheated oven.
9. Braise for 1 hour to 1 hour and 15 minutes, or until the steak is fork-tender. The internal temperature of the steak should reach at least 145°F (63°C) for medium-rare, or higher for more well-done, though tenderness is the key here.
10. Carefully remove the pot from the oven. Transfer the roulade to a cutting board, tent with foil, and let it rest for 10-15 minutes. This resting period allows the juices to redistribute and makes for easier slicing. Remove the kitchen twine before slicing.
11. Slice the roulade into 1-inch thick rounds using a sharp knife. Arrange the sliced roulade on a serving platter and spoon the rich braising sauce generously over the top. Garnish with 2 tablespoons fresh chopped basil, if desired, and serve immediately.

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