I went in search of low-carb recipes and found several we'll be trying in the next week or so. This was the first. The ingredients were expensive, but it was yummy.
Ingredients
3 lbs flank steak, pounded thin for easy rolling (I had the butcher run it through the tenderizer.)
1/4 c. olive oil
1 (4 oz) can finely chopped black olives (optional. I didn't get these. David thought it was too many olives.)
1 c. minced fresh mushrooms (optional. I minced the 3 mushrooms left over from when David made pizza.)
8 slices prosciutto (a pkg of 6 slices from the deli counter worked great)
6 slices mortadella (a large italian sausage. I couldn't find any, so put in provolone cheese instead. Around our house, you can't have too much cheese. David liked the cheesiness so much, that I think I'll leave it in the recipe, and add Genoa salami next time to replace the mortadella.)
10 slices mozzarella cheese
10 slices pepperoni (the big slices from the deli counter)
1 T. Italian seasoning, divided
1 tsp. garlic powder, or to taste
1 tsp steak seasoning (we used low-salt Montreal seasoning. It was too peppery for ma lips, so I shouldn't have used it, but it was tasty.)
Directions
1. Preheat the oven to 350 degrees F (175 degrees C)
2. Rub the flank steak on both sides with olive oil. Sprinkle the mushrooms and olives over the steak, if using. Place a layer of prosciutto, then a layer of mortadella, mozzarella, and then pepperoni. Season with some of the Italian seasoning. Roll the steak up around the filling, and tie with
butcher's string (I didn't notice this detail until I'd already done my shopping. I used toothpicks to hold it together instead. It made things interesting going to cut and eat it, but worked well enough. I'm going to invest in some butcher's string though.) Rub the outside of the roll with remaining Italian seasoning, garlic powder and steak seasoning.
3. Heat a large cast iron skillet over high heat. Sear the roast over the entire outside. Then leave the roast in the skillet, and place the skillet in the oven. (We no longer have a large cast iron skillet, so I used my largest stovetop skillet to put the roll together and sear it. Then with David's help, and 4 spatulas, we transferred the roll to a 9x13 pan.)
4. Roast for 1 hour in the preheated oven, or until the internal temperature reaches 160 degrees F (70 degrees C) when taken in the center of the roast. Let rest for 10 minutes before slicing and serving.
I roasted ours for longer than an hour, and much of the steak was still pink (absolutely delicious though). Maybe you'll have better luck if you have a thermometer (I haven't been able to find one I like.) David says this is one of the best ways he's ever had steak. It was fun to try something fancy and new and be able to pull it off. It fed two adults for three meals. Filling and satisfying.
