1/3 cup finely chopped onion (1 small)
2 cloves garlic, minced
1 tablespoon olive oil
1 10-ounces package frozen chopped spinach, thawed and well drained
1/3 cup golden raisins, snipped (optional)
1/4 cup pine nuts, toasted and chopped
1/4 finely shredded Asiago cheese
1 teaspoons finely shredded lemon peel
ground black pepper
1 2-pound beef flank steak, cut 1 inch thick
6 slices smoked provolone cheese (4 ounces)
2 ounces very thinly sliced prosciutto
2 tablespoons olive oil
1. Preheat oven to 425 degree. In a large skillet cook onion and garlic in the 1 tablespoon hot olive oil over medium heat about 4 minutes or until tender. Remove from heat. Stir in spinach, raisins, pine nuts, Asiago cheese, lemon peel, and salt pepper to taste. Set aside.
2. Butterfly the flank steak by cutting it in half horizontally to, but not through, the opposite side, opening the steak like a book. Place the steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound steak lightly into a rectangle about 1/2 inch thick. Discard plastic wrap. NOTE: you can always ask your meat market to do this for you.
3. Spread spinach mixture evenly over flank steak to within 1 inch of edges. Layer provolone cheese and then prosciutto over top. Fold steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent cotton kitchen string, tie roll at a 2-inch intervals. Place roll on a rack in a shallow roasting pan. Brush roll all over with 2 tablespoons olive oil and season with additional salt and pepper. Insert an oven going meat thermometer into the center of the roll.
4. Roast, uncovered, about 45 minutes or until internal temperature registers 135 F for medium rare. Cover with foil; let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145 F. For medium, roast for 55 minutes or until internal temperature registers 150 F. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 160 F. Slice meat into 3/4 inch thick slices.
Makes 16 servings.