Prosciutto Stuffed Flank Steak

Heat a large (12-13 inch) skillet over medium heat. Add 2 tablespoons of olive oil and the mushrooms to the skillet and sauté until soft—about 10 minutes. Add the garlic and some salt and pepper to taste. Sauté another 2 minutes, then remove from heat.

Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, pound the steak into a 9X12 inch rectangle that’s about 1/4 inch thick.

Lay the cheese over the steak, leaving a 2-3 inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.

Starting with the long edge that is covered with ingredients, carefully roll the flank steak toward the edge that’s uncovered. Tie the steak roll in 4 places with kitchen twine.

In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon pepper, paprika and flour and rub it all over the roll.

Preheat the oven to 350 F.

In a large oven safe skillet heat 2 tablespoons of oil over medium-high heat. Carefully place the steak roll in the skillet and sear it for 5-8 minutes turning to brown on all sides.

Transfer the skillet to the oven and bake the steak until cooked through and cheese is melted, about 30 minutes. Remove the skillet from the oven, tent it with foil and let the meat rest for 10 minutes. Then carefully slice it in ½ inch pieces.