This is an amazing recipe! There is a bit of work involved but you and your family will want this one over and over! Great for guests also; especially ones who ask you time after time how you look so fit. Butterflying the flank steak may seem a bit tricky. See if you can get your butcher to do it, otherwise, it isn’t that hard and here is a link to a video . See Issue 50!

• 8 ounces fresh spinach
• ½ cup Almond Flour
• ½ cup freshly grated Parmesan cheese
• ¼ cup olive oil
• 2 cloves of garlic
• 3 red bell peppers, roasted
• 1 flank steak approximately 1 ½ pounds, butterflied
• Salt and pepper, to taste
• 4 ounces of prosciutto, as thin as the deli will slice it!

Roast the red bell peppers.

Cut them in half lengthwise, core them, and remove the seeds and place them skin side up on a cookie sheet. Using the broiler in the oven, place them 3 to 4 inches from the heat source and broil until the skins are black and charred.

Place the blackened peppers in a paper bag for 10 minutes before peeling off the charred outer skin. What you don’t use can be stored in a jar, covered with olive oil, and put in the refrigerator. They will last up to a week.

It’s really important that you give the spinach a good cleaning (unless you buy the pre washed, expensive stuff)

Steam it. I use one of those metal steaming racks placed in one of my saucepans with a little bit of water. Cover and steam for 5-7 minutes until wilted. When finished, drain it well by squeezing out all the excess water with your hands or the back of a spoon.

In your food processor, add the garlic and give it a whirl until the garlic is minced. Add the spinach, Parmesan cheese, Almond flour, and olive oil and puree. You should end up with an incredible aromatic mixture that has a smooth consistency.

Preheat the oven to 350 degrees.

Lay your steak out flat and season it with salt and pepper. Add a layer of prosciutto to the steak, top with a layer of roasted peppers, then make another layer with the spinach mixture.

Starting at one end, roll the steak up like a big sushi roll making sure to pull at the ends so it doesn’t get to thick in the middle.

Tie it with kitchen string every couple of inches. Brush or spray with some olive oil, season with salt and pepper and bake in the oven for 40 minutes for medium rare or longer if you like it more well done.

Remove from oven and allow it to cool for a few minutes before slicing it into ¾ inch pieces and serve with your favorite side dishes.

Once you have all the ingredients together, this dish is quick and easy to put together. You can certainly modify the “stuffing” to suit your taste. Please share your ideas in the “comments” area!

Sandy Sommer, RKC