Rolled Flank Steak with Feta
This makes such an elegant presentation, and it is so easy to make. Everyone will think you worked for hours on this dish.
INGREDIENTS | SERVES 4
- 1½ to 2 pound flank steak
- 1 tablespoon extra-virgin olive oil
- A dozen or more arugula leaves, washed and dried
- 4 slices roasted red bell pepper
- ¼ cup Greek feta, crumbled
- Cooking string
Preheat oven to 425°F.
Rinse and pat dry the flank steak, and then cut it in four pieces, about 8 inches long and 2½ inches wide.
Brush each strip of flank steak with olive oil, then arrange arugula leaves, roasted red bell pepper, and crumbles of feta in a line down the center of the meat.
Cut string into 8 pieces, about a foot long each. Then roll each strip of flank steak up around the other ingredients and secure the bundle with two pieces of string. Knot the string and clip the ends.
Roast at 425°F for 20 to 30 minutes until meat is cooked medium. Let rest for a few minutes, then serve.
Roasting Red Bell Peppers
If you have a gas stove, red bell peppers are easy to roast. Light one burner and place the pepper directly on the burner, where the flames will reach it. Allow the pepper to char, and turn it often so that all sides are cooked. Remove it from the stove and let it cool, then peel away the skin, rinse, and slice into pieces to fit your recipe.
