I recently returned from a visit with my friends Julie and Jeremy in Paris. I was fortunate enough to be able to eat quite a few meals that Jeremy prepared, and one night he made his famous stuffed flank steak. In France they don’t have a flank cut of meat, so he had to use a bavette instead, but I don’t think it makes a difference. There is so much flavour here, with the pesto, prosciutto and smoked cheese. We ate it with a lovely tomato and bocconcini salad. The recipe calls for grilling this, but I agree with Jeremy that you don’t want to lose the oozing cheese to the grill, so he just put it under the broiler instead.
What you need:
- 1 flank steak, 2 to 2 1/2 pounds, trimmed of excess fat
- salt and freshly ground black pepper
- 1 cup pesto (make a double batch of this recipe or another favourite)
- 3 ounces thinly sliced prosciutto
- 4 ounces thinly sliced smoked Leederhammer cheese or another smoked cheese
- extra-virgin olive oil
- kitchen twine
- long toothpicks
What you do:
- Butterfly the steak using this method, then salt and pepper it.
- Layer the cheese and prosciutto over the steak.
- Roll the steak, tightening as you go, and leave it seam-side down. Tie kitchen twine around the roll every 1 & 1/2 inches. Poke a toothpick through each piece of twine in order to hold the pinwheels together once they are cut.
- Slice the roll halfway between the pieces of twine and place the rolls onto a baking sheet. Salt and pepper them and drizzle with a little olive oil if you wish.
- Put the broiler on, and when it is hot place the baking pan in the middle of the over and broil each side for about 5 minutes. You can alter this time if it seems to be cooking quickly.
- Remind your guests to remove the toothpicks before they enjoy your masterpiece, and serve with pesto on top, or without.