Description
An impressive main course perfect for entertaining, featuring a flank steak rolled with prosciutto, cheese, and arugula, grilled to perfection. Served alongside a vibrant pasta salad with shrimp, zucchini, and feta.
Ingredients
Units
Scale
- 1 pound (454g) flank steak
- 2 tablespoons (30ml) complete seasoning (alternatively use seasoning of your choice,divided)
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5ml) Dijon Mustard
- 1 tablespoon (15ml) balsamic vinegar
- 6 slices Muenster cheese (Provolone could be substituted)
- 4 ounces (113g) mushrooms (sliced and sauteed for 7-10 minutes)
- 8-10 thin slices prosciutto
- 1 cup (237ml) arugula
- 8 ounces (227g) pasta of your choice (cooked al dente (according to the instructions on the package))
- 1 pound (454g) medium shrimp (seasoned with salt and pepper and cooked for 2 minutes per side in 1 tablespoon (15ml) vegetable oil in a skillet on the stove top over medium-high heat)
- 1 medium zucchini (cut lengthwise into 1/4 inch (6mm) slices,drizzled with olive oil and grilled over medium-high heat for 3 minutes on each side)
- 1/4 cup (59ml) feta cheese
- 1 cup (237ml) olives of your choice
- 2 tablespoons (30ml) toasted pine nuts
- 1/2 cup (118ml) olive oil
- 4 tablespoons (59ml) white balsamic vinegar
- 1/2 teaspoon (2.5ml) Italian seasoning
- salt and pepper to taste
- baker's twine
- ribbed cast iron skillet
- wine for serving
Instructions
- For the pasta salad:
- Cut grilled zucchini into 1/4 inch (6mm) cubes.
- In a bowl, combine cooked pasta, zucchini, shrimp, olives, feta cheese, and pine nuts. Add olive oil and white balsamic vinegar. Add Italian seasoning. Season with salt and pepper.
- For the stuffed flank steak:
- Wash and pat dry steak. Using a sharp knife, carefully butterfly the steak.
- Season one side with 1 tablespoon (15ml) complete seasoning.
- Add cheese over the seasoned side, leaving about 1 inch (2.5cm) on each side.
- Add mushrooms, spread over the cheese.
- Add prosciutto over mushrooms, covering the cheese, but still leaving 1 inch (2.5cm) of steak on each side.
- Add arugula.
- Starting from the wider side, roll steak.
- Tie using baker’s twine.
- In a small bowl, mix together olive oil, 1 tablespoon (15ml) complete seasoning, balsamic vinegar, and Dijon mustard. Brush steak on the outside with the mixture.
- To cook the steak, place a ribbed cast iron skillet inside a gas grill. Cover and preheat grill to medium-high heat. Let the grill preheat for at least 15 minutes.
- Place steak on the skillet. Sear for 2 minutes per side (4 sides total).
- Reduce heat to medium (medium-low).
- Cook steak for 10-12 more minutes, flipping once. A meat thermometer should register an internal temperature of 125°F (52°C) in the middle for rare.
- Remove from heat and transfer to a cutting board. Cover with foil and let it rest for 10-15 minutes. Slice into 1/2 inch (1.3cm) thick slices.
- Alternatively, you can cook steak in the oven:
- Preheat oven to 350°F (177°C).
- Heat 1 tablespoon (15ml) olive oil in a skillet over medium-high heat. Add steak and sear for 2 minutes per side (4 sides).
- Transfer to the oven and cook for 10-12 minutes, until meat thermometer reads 125°F (52°C) for rare.
- Transfer to a cutting board, cover with foil and let it rest for 15 minutes. Slice.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian-American