Italian Stuffed Flank Steak

Ingredients

• 1½ pounds flank steak
• 1-2 cloves garlic finely chopped
• 2½ teaspoons oregano (divided)
• 5 slices Prosciutto di Parma or mortadella
• 1 cup arugula chopped (also known as rocket)
• 2 large carrots chopped
• ½ teaspoon salt (a pinch or two if using Prosciutto)
• 2 tablespoons olive oil
• ½ cup water ( or broth)
• ¼ cup white wine

Steps

1. 1

   On a cutting board, layer the flank steak with the chopped garlic, 1 - 1½ teaspoons of oregano, 7 slices of mortadella (if using prosciutto I removed the excess fat around the slices) cover as best as possible with prosciutto and top with chopped rucola, roll up tightly and tie with string.

2. 2

   Add 2 tablespoons of olive oil to a medium sized frying pan (with a lid), place the rolled up flank steak in the pan and brown on both sides on medium high heat, add the wine and heat until evaporated 1-2 minutes then add the chopped carrots, sprinkle with 1 teaspoon of oregano and ¼ teaspoon of salt. I really like oregano so I sprinkled a little extra on the meat and a pinch of salt also if using prosciutto depending on how salty it is you might not want to add it.

3. 3

   Add the water or broth, cover and heat on medium/high bringing to a boil, then lower the heat and continue to cook for approximately 30-35 minutes, a meat thermometer should read 130F/55C. Remove the flank steak from the pan, and let cool for 10-15 minutes, while the meat is cooling, mash the carrots in the pan and continue to heat (raising the heat) until most of the of the water evaporates, if most of the water has evaporated, then skip this part, remove the string and cut the flank into slices, add the slices to pan and heat through, serve immediately. Enjoy!