ITALIAN STEAK ROULADE

THIS RECIPE IS VERY EASY TO MAKE AND YOU COULD POUND CHICKEN AND USE INSTEAD OF STEAK.  DO NOT BE INTIMIDATED BY THE NUMBER OF INGREDIENTS.

1 CUP PLAIN BREAD CRUMBS
1/2 CUP FLAT PARSLEY, CHOPPED
1/2 CUP ITALIAN FONTINA CHEESE, SHREDDED
1/4 CUP GREEN OLIVES, PITTED AND CHOPPED
1/4 CUP PARMESAN CHEESE, GRATED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON THYME, FINELY CHOPPED


1 2-POUND FLANK STEAK


5 OUNCES PROSCIUTTO, THINLY SLICED
1 CUP BASIL LEAVES
2 RED BELL PEPPERS, FIRE ROASTED OR JAR


OIL RUB:
1 TABLESPOON OLIVE OIL
2 TEASPOONS THYME, FINELY CHOPPED
2 TEASPOONS KOSHER SALT
1 TEASPOON BLACK PEPPER, GROUND
2 TEASPOONS MINCED GARLIC




PREHEAT OVEN TO 350.


IN A LARGE BOWL, COMBINE THE BREAD CRUMBS, PARSLEY, FONTINA, OLIVES, PARMESAN, OLIVE OIL AND THYME.


LAY STEAK ON WORK SURFACE AND BUTTERFLY WITH A SHARP LONG KNIFE ON LONG SIDE LEAVING 1/2 INCH UNCUT AND OPEN LIKE A BOOK.  


COVER CUT SIDE WITH PROSCIUTTO SLICES, ROASTED PEPPER AND BASIL LEAVES.  SPREAD BREAD CRUMB MIXTURE ON TOP.


ROLL TOWARDS YOU TIGHTLY AROUND THE FILLING.  USE TOOTH PICKS OR BUTCHER STRING, SECURE THE ROLL IN 4 OR 5 PLACES.


OIL RUB:  IN A SMALL BOWL, COMBINE OLIVE OIL, THYME, SALT, PEPPER AND GARLIC.  RUB THIS ALL OVER THE STEAK.


SAUTE STEAK ROLL IN A LARGE SKILLET ON MEDIUM HIGH HEAT UNTIL BROWNED ALL OVER FOR ABOUT 10 MINUTES.  TRANSFER ROLL TO BAKING DISH AND ROAST 25 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 120 TO 125 FOR MEDIUM RARE.


PLACE STEAK ROLL (COVER LIGHTLY WITH FOIL) ON A CARVING BOARD AND LET REST FOR 10 MINUTES.  DISCARD THE TOOTH PICKS OR BUTCHER STRING AND SLICE CROSSWISE INTO 1/2 INCH THINK ROULADES.


SERVE.


MAKES 6 SERVINGS.