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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge." flip meat open to resemble a butterfly. | 2. Combine marinade ingredients (oil, vinegar, garlic, parsley, black pepper) in a zip-lock bag and add butterflied steak and marinate for 2 hours or overnight in refrigerator. | 3. To make pimento if using fresh red bell peppers: Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on a broiler tray, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skins. | 4. Once steak is done marinading, remove and scrape off any excess marinade. Lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350°F. | 5. Place the 4 pepper halves on top of steak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with prosciutto slices. Arrange basil leaves in a single layer over complete surface of prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper. | 6. With the long side of the layered steak facing you, lift it from the foil and roll it tightly away from you. It should look like a jelly roll. | 7. With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings under and around the roll. | 8. Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing. | 9. Carefully cut into 1/2 in slices, discarding string. Arrange on a serving platter garnished with watercress. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
garlic clove	2		chopped	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
black pepper	1/4	teaspoon	coarse	1.4432	0.3677	0.0597	0.0187
steak	1 1/4	lb	butterflied	697.0016	0.0	122.6269	19.21
red bell pepper	2	pimentos		-	-	-	-
parsley	3	tablespoons	chopped	2.736	0.4811	0.2257	0.06
prosciutto	6 -8			-	-	-	-
basil leaf	24			-	-	-	-
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
watercress	1	bunch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.