Argentine Style Stuffed Flank Steak Recipe

Ingredients for Argentine Style Stuffed Flank Steak

• Flank Steaks
• Red Wine Vinegar
• 1 tablespoon paprika
• 2 tablespoons tomato paste
• Garlic Cloves
• 4 tablespoons olive oil
• 4 ounces thinly sliced prosciutto
• 1 cup packed fresh spinach
• ½ cup shredded carrots
• Yellow Onion
• Red Bell Pepper
• Fresh Basil Leaf
• Dried Breadcrumbs
• Pecorino Romano Cheese
• Dried Thyme
• Salt and pepper to taste
• ½ cup dry white wine
• ½ cup Marsala wine
• Beef Stock
• 1 tablespoon Worcestershire sauce

How to Make Argentine Style Stuffed Flank Steak

1. Butterfly the flank steak by slicing horizontally, stopping about ¾ inch from the other side.
2. Open the steak and gently pound it with a meat mallet to an even ½ inch thickness.
3. Preheat your oven to 350°F (175°C).
4. In a bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon paprika, 1 tablespoon tomato paste, 2 cloves minced garlic, and 1 tablespoon olive oil. Mix until a thick paste forms.
5. Spread the paste evenly over the opened flank steak, reserving 1 tablespoon.
6. Layer the following ingredients on top of the paste: 4 ounces thinly sliced prosciutto, 1 cup packed fresh spinach, ½ cup shredded carrots, ½ cup thinly sliced red onion, 1 roasted red bell pepper (roasted and thinly sliced), and ¼ cup fresh basil leaves.
7. In a separate bowl, combine ½ cup breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon dried thyme, salt, and pepper to taste.
8. Sprinkle the breadcrumb mixture evenly over the layered ingredients.
9. Tightly roll the steak from the long end into a cylinder, and tie securely with kitchen string.
10. Turn the steak seam-side down. Rub with the reserved 1 tablespoon of the spice paste and 1 tablespoon olive oil. Season generously with salt, pepper, and the remaining 1 teaspoon of thyme.
11. Heat the remaining 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Brown the steak on all sides, about 5 minutes total.
12. Transfer the steak to a flameproof roasting pan, seam-side down. Roast for 45 minutes.
13. Carefully lift the steak and pour ½ cup dry white wine into the roasting pan to deglaze (scrape up browned bits). Return the steak to the pan.
14. **Internal Temperature Check:** Insert an instant-read thermometer into the thickest part of the steak. Cook until the internal temperature reaches 130°F (54°C). Check every 15-20 minutes; cooking time will vary depending on your oven, thickness of steak, and desired doneness. (This may take less than the original estimated time).
15. Transfer the steak to a cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.
16. Add ½ cup Marsala wine to the roasting pan and place over high heat. Scrape up any remaining browned bits.
17. Whisk in 1 cup beef stock, 1 tablespoon Worcestershire sauce, and the remaining 1 tablespoon of tomato paste. Cook, stirring often, until the sauce reduces by half (about 5 minutes).
18. Strain the sauce through a fine-mesh sieve.
19. Remove the kitchen string from the steak. Slice thickly into rounds.
20. Serve the steak slices on individual plates, and ladle the sauce generously over the top.