Rolled Stuffed Flank SteakCarrabba's Restaurant Recipe
4 pounds beef flank steak
kosher salt and freshly-ground black pepper to taste
1/2 pound prosciutto, thinly sliced
1/4 pound provolone, thinly sliced
1/2 pound ground beef
1/2 pound Italian sausage, removed from casings
1 egg, beaten
1/2 cup grated Pecorino Romano cheese
1/2 cup fresh or frozen peas
1/4 cup finely-chopped Italian parsley
2 cloves garlic, finely diced
1 small onion, finely diced
1/4 cup plus 2 tablespoons extra-virgin olive oil
8 eggs, hard boiled
1/4 cup flour
1 cup dry red wine
5 tablespoons tomato paste
1 1/2 cups chicken or beef stock
Preheat the oven to 350 degrees.
Place the flank steak between two pieces of plastic wrap and gently pound the meat, being careful to keep the rectangular shape and to avoid tearing the meat. Spread the meat on a flat working surface, grain running left to right. Season lightly with salt and pepper.
Put the slices of prosciutto and provolone on top of the meat, overlaping the slices down the length of the meat and leaving a 1-inch border.
In a large mixing bowl combine the ground beef, sausage, egg, grated Pecorino Romano cheese, peas, parsley, garlic, onion, salt, pepper, and 2 tablespoons of the olive oil and combine well. Spread the mixture over the prosciutto and provolone.
Remove the shells from the hardboiled eggs. Trim the tips of the eggs to reveal the yolks and lay the eggs lengthwise on top of the prosciutto, provolone and spread mixture, near the end closest to you.
Roll meat carefully,, tucking in the edges burrito style. Tie together with kitchen string. Heat the remaining olive oil in a large saute pan until very hot. Dust the meat roll with flour and add to the saute pan, searing on all sides about 2 minutes a side. Remove the meat from the saute pan and set aside.
Add the wine to the pan and cook for 10 minutes or so, scraping the browned bits from the pan and allowing the wine to reduce. Combine the tomatoe paste and the stock and add to the wine reduction, cooking for 2-3 minutes.
Put the meat in a roasting pan and add enough sauce to reach about halfway up the side of the meat roll. Save the remaining sauce for possible later use. Cover the pan with foil and place in the oven and cook for 1-1-1/2 hours or until done, turning and blasting the meat with the sauce every 30 minutes. Add additional sauce if needed.
Remove from the oven, cool to room temperature, cover and refridgerate overnight.
Preheat the oven to 350 degrees
Cut the twine and slice the meat, 1/2-inch thick and arrange in a casserole. Remove any congealed fat from the sauce and spoon over steak slices. Warm in oven cover for 30 minutes and serve.