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Italian Stuffed Flank Steak: Serves 8

Ingredients:

1 cup fresh bread crumbs 8 oz. roasted red peppers chopped ½ cup olive oil 2 TBS. drained capers ¼ cup chopped parsley

3 cloves garlic minced ¼ tsp. hot red pepper flakes 2 TBS. Wildwood Blends All-Purpose Seasoning 1 Flank Steak (approx. 2 - 2½ lbs.) 8 oz. thinly sliced ham or prosciutto 8 oz. thinly sliced provolone cheese

Mix bread crumbs, peppers, capers, parsley, garlic, red pepper flakes, Wildwood Blends All-Purpose Seasoning, and 3 TBS. olive oil together in bowl.

Lay steak on cutting board and pound with tenderizer hammer until steak thins increasing in overall size.

Spread with bread crumb mixture and layer ham or prosciutto and cheese on top of that. Starting with the most narrow spot on the steak, roll the steak up like a pin wheel and tie with butchers string to secure.

In a large skillet or grill pan add remaining olive oil, bring to high heat and sear steak on all sides. Finish in 400° oven approx. 25 - 30 minutes or until desired doneness.

Save pan juices for reduction sauce by adding 1 cup red wine and small can of beef stock. Reduce. Serve by cutting pin wheel circles, remove string and finish with sauce.

Note: Our roasted red potatoes on our recipe list go very well with this dish. Also may be cooked outside on the BBQ. Start hot then move to cooler section to finish.