Thursday, July 11, 2013

Steak Braciole Roll

Braciole is a flank steak stuffed and rolled. In this case, it is stuffed with prosciutto, provolone and parmesan cheese! This dish is easy to make, but looks and tastes gourmet! This steak would go perfectly with a green salad, a small side of pasta or some potatoes.

serves 6 ( 8 points +)

  • 1-1/2 lbs. flank steak
  • 4 oz. thinly sliced prosciutto
  • 6 slices Sargento reduced fat provolone cheese
  • 1/4 c. grated Parmesan cheese
  • 1 T. olive oil
  • salt and pepper
  • 2 T. chopped, fresh, flat-leaf parsley

Preheat oven to 400 degrees.

To cut open steak, place in front of you with the grain of the meat running vertically. Using a sharp knife, Start at a long end and make an incision into the center of the steak. Keep cutting until you are about 1/4 inch from the opposite side. Open steak and lay flat.

Top meat with prosciutto, then Provolone, then Parmesan. Roll up, jelly-roll fashion and secure with toothpicks or tie about every 2 inches with kitchen twine.

Heat a large cast iron skillet over medium-high heat, Sprinkle steak with salt and pepper. Add oil to the pan. Add steak to the pan and sear well on one side ( about 8 -10 minutes). Turn steak over. Immediately place the pan in the oven and cook an additional 10-15 minutes or until desired doneness.

Let stand 5 minutes before removing toothpicks and slicing.

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