Steak roll with antipasti

Votes: 1

Time: 2 hours 55 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 304, total fat 24 G., saturated fats 6 G., proteins 18 G., carbohydrates 5 G., fiber 1 G., cholesterol 60 mg, sodium 367 mg, sugar 2 G.

This steak roll is filled with an Italian antipasti spread of cheese, deli meats, and vegetables. It's made with flat-cut flank steak, a perfect choice for rolls. A fresh, fragrant herb sauce adds a unique flavor to this roll. Some of it is used to brush the meat while cooking, and some is served drizzled over the finished dish. Don't forget to serve bread for dipping in the delicious juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Flank steak

1 flank steak weighing 700 g.
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon of honey
0.5 tsp crushed red pepper flakes
1 clove of garlic, grated
110 g thinly sliced ham
90 g mozzarella slices
110 g salami slices
110 g pickled mushrooms, thinly sliced (about 0.5 cups)
110 g roasted sweet peppers, thinly sliced (about 1/3 cup)
8 small hot pickled cherry peppers, stems removed
Special equipment: meat mallet, kitchen twine and meat thermometer

Pasta and green sauce

1 cup tightly packed fresh basil leaves
1 cup tightly packed fresh parsley leaves
1/4 tsp crushed red pepper flakes
1 clove garlic, crushed
0.5 cups extra-virgin olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, cherry pepper, mozzarella cheese, sweet pepper, marinated mushrooms, salami, red pepper flakes, basil, wine vinegar, ham, honey

Cooking the dish according to the recipe:

Flank steak:

Place the steak on a cutting board. Cut it in half horizontally along the narrower side, leaving 5 cm (2 inches) of the steak uncut. Open it like a book to create one long piece. Pound the steak with a mallet until it reaches a uniform thickness of about 1 cm (0.4 inches).
In a medium bowl, combine the olive oil, vinegar, honey, paprika, garlic, and 0.5 teaspoon each of salt and black pepper. Place the steak in a large zip-lock bag, add the marinade, and turn it over several times to coat thoroughly. Marinate in the refrigerator for 2 hours, turning several times..

Pasta and green sauce:

Combine the basil, parsley, red pepper flakes, garlic, and 1 teaspoon salt in a food processor and pulse until finely chopped. With the food processor running, slowly pour in 1/4 cup olive oil. Transfer 2 tablespoons of the herb paste from the food processor to a small bowl and combine with the remaining 1/4 cup olive oil; set this dressing aside for serving.
Light an outdoor grill, preparing both direct and indirect heat zones. If your grill has a thermometer, aim to maintain a temperature of approximately 350°F (175°C).
Remove the steak from the marinade and pat dry with paper towels. Place the steak flat on a work surface. Spread the remaining herb paste over the steak, leaving a 2 cm border around the edges. Layer slices of ham, mozzarella, and salami on top, then sprinkle with mushrooms and roasted bell peppers.
Place a hot pepper in a line along one of the short ends (when you roll the steak, the pepper will be in the middle). Roll the steak into a log, starting from the short end with the hot pepper. Tie the log with twine at 5 cm intervals. Tie the log with another piece of twine lengthwise.
Place the meatloaf over the direct heat of the grill and cook, turning, until browned on all 4 sides, about 2 minutes per side.
Transfer the steak to indirect heat, cover, and cook, turning occasionally, until the temperature in the center reaches 115°F (46°C) on a meat thermometer (the steak will be well-done on the outside and medium-rare in the center), another 25-30 minutes. Check often; cooking time will vary depending on the temperature of your grill. Let the steak rest for 5-6 minutes.
Cut the twine and cut the roll into 6 thick slices. Serve with the herb sauce.