Page 136 - Harrington Family Recipes

Rolled Flank Steak With Spinach and Gorgonzola

Recipe By :Charleston Gazette-Mail
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup bread crumbs -- unseasoned
1 clove garlic -- sliced
1/2 pound fresh spinach
-- washed, steamed and drained
3 tablespoons extra-virgin olive oil
3 ounces prosciutto
3 ounces Gorgonzola cheese -- crumbled
1 1/2 pounds flank steak
Black pepper

Heat oven to 350. In a food processor, mix bread crumbs, garlic, spinach
and 2 tablespoons of the oil until it forms a thick paste. Place steak
between sheets of plastic wrap and lightly roll with a rolling pin until
slightly flatter and wider. Remove plastic, season steak with pepper and
cover with single layer of prosciutto. Spread spinach mixture over
prosciutto and top with cheese, pressing crumbles into spinach mixture.
Beginning at the smaller end, roll the steak like a jellyroll and secure
with kitchen twine. Add remaining tablespoon of oil to skillet and brown
roll on all sides. Remove to baking pan and bake about 40 minutes for
medium-rare. Remove to cutting board and allow to rest for 5 minutes
before cutting into 1/2-inch slices.

Formatted by Mary S. in Chicago; shared by her for Jamie's 2002 Summer
Swap

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Per Serving (excluding unknown items): 574 Calories; 37g Fat (58.5%
calories from fat); 47g Protein; 13g Carbohydrate; 2g Dietary Fiber; 121mg
Cholesterol; 1149mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean
Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

NOTES : 9/29/03 I have made this twice. The first time I used
blue cheese and no prosciutto. The last time I followed
the recipe. It was great both times. I did not steam the
spinach either time and the second time I did not brown
the meat. You could not tell the difference and it was a
lot easier.

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