Flank steak rolls with cheese and prosciutto
- Preparation 20 min
- Cooking 20 min
- Servings 6
- Freezing I do not suggest
- 1/2 onion yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- Olive oil
- A 1 kg piece of flank steak, butterfly cut open
- 100 g sliced prosciutto
- 1 cup arugula
- 250g Le Cantonnier raclette cheese
- Salt and pepper from the mill
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a skillet over medium heat, add the onion and garlic and drizzle a thin stream of olive oil. Cook 3 to 4 minutes, stirring. Remove from heat and let cool.
- On a large work surface, lay out open the piece of flank steak and place the slices of prosciutto. Put the slices of cheese, the arugula and spread the onions. Season with salt and pepper.
- Roll the meat very tightly so as to obtain a wide cylinder. Using butcher’s twine, tie very tightly every 1.5” and cut into slices.
- In a skillet over medium-high heat, drizzle some olive oil and brown the meat gently on all sides. Place on a baking sheet and bake for about 20 minutes or until the meat is cooked to your liking. Personally, I prefer it medium-rare. Remove from the oven and serve with a salad!