Rolled Flank Steak with Prosciutto and Basil
Bruce Aidells, a cookbook author and the owner of Aidells Sausage Company, likes this recipe because it looks hard to make but isn't. And it's great for all seasons. In the summer Aidells grills the steak in a kettle barbecue and in the winter he roasts it in the oven Affordable Meat Recipes
The rolled flank steak can be refrigerated overnight. Bring to room temperature before grilling.
Dress It Up Make chimichurri sauce: In a food processor, pulse 3/4 cup of chopped flat-leaf parsley with 1/2 cup of chopped cilantro, 3 tablespoons of red wine vinegar and 2 quartered garlic cloves. Add 2/3 cup of extra-virgin olive oil; process to blend well. Season with salt, pepper and hot sauce and refrigerate for up to 2 days. Pass the sauce separately.
Dress It Down Make steak sandwiches: Thinly slice any rolled steak leftovers and serve them on toasted baguette. If you like, stir some chimichurri sauce into prepared mayonnaise and spread over the meat.
A young, concentrated Cabernet Sauvignon will stand up to the grilled beef. The creamy cheese and bread crumb filling will tame the wine's tannin. Look for one from Chile's Rapel Valley or from California's Sonoma County.