Spinach and Prosciutto Stuffed Flank Steak

Recipe courtesy of MamaJan

1 ½ lb. flank steak

Salt & Pepper

12 oz. fresh spinach leaves, washed & dried (or you can use frozen spinach)

½ cup bread crumbs

½ cup grated parmesan cheese

2 cloves of garlic – finely chopped

¼ cup of olive oil

4 oz. prosciutto, thin sliced

Cooking twine

Preheat oven to 375 degrees

1. Trim excess fat & membrane from steak then cover steak with plastic wrap
2. Roll meat with rolling pin to make it more tender than remove plastic
3. Season with salt & pepper & set aside
4. Heat frying pan until almost smoking, and cook spinach 4-5 minutes or until wilted
5. Place spinach in colander & squeeze out excess water
6. In a food processor combine spinach, bread crumbs, cheese, garlic & oil and pulse for 30 seconds to make a smooth paste
7. Layer prosciutto over steak, then spread spinach mixture on top
8. Starting at the narrow end, roll steak into a log, securing the roll with twine
9. Place steak in a baking dish, brush with additional olive oil and cook for 35-40 minutes
10. Remove steak from oven and let it sit for 10 minutes. Remove twin, slice & serve.