Cooking Instructions
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Step 1
Butterfly
Flank Steak (1 lb)
by laying flat and slicing in half lengthwise with the grain, stopping 1-2 inches before cutting all the way through.
Step 2
Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12x8-inch rectangle. Try to flatten the seam to the same thickness.
Step 3
Season the flattened flank steak with
Salt (to taste)
and
Ground Black Pepper (to taste)
and brush generously with
Dijon Mustard (2 Tbsp)
.
Step 4
Cover with
Prosciutto (3 slices)
slices in an even layer. Arrange
Fresh Basil Leaves (18)
in a single layer on top of the prosciutto. Top with an even layer of
Provolone Cheese Slices (4)
.
Step 5
With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
Step 6
Using butcher string, snugly tie the rolled steak at 1-inch intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
Step 7
Preheat grill or frying pan to medium-high. Rub or brush prepared rolls on both sides with
Oil (1 Tbsp)
Step 8
Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying.
Step 9
Allow to rest 2-3 minutes, then slice and serve.
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