Meatloaf with Spinach and Sweet Peppers
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Meatloaf with spinach and sweet peppers.
Ingredients
- Flank Steak - 28.2 oz
- Olive Oil - 1 fl oz
- Red Wine Vinegar - 1 fl oz
- Garlic - 2 cloves
- Parsley - 1.4 oz
- Orange Bell Peppers - 2 pieces
- Parmesan Cheese - 1.8 oz
- Basil - 0.7 oz
- Spinach - 2.5 oz
- Prosciutto - 6 pieces
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Place the flank steak on a cutting board and slice it along the long side parallel to the table, leaving 2 cm uncut at the end so that it can be opened like a book. If necessary, trim the thickness in the center of the opened steak by making additional cuts.
Step 2
Finely chop 20 grams of parsley and garlic.
Step 3
Mix them with vinegar and oil, and add ground pepper.
Step 4
Brush the steak with the marinade on all sides and let it marinate at room temperature for 1–2 hours.
Step 5
Cut the red pepper in half and remove the seeds.
Step 6
Brush it with oil, place the halved pieces on a baking sheet, and put them in the oven preheated to 464°F under the broiler for 15 minutes or until the skin is charred.
Step 7
Transfer the cooked peppers to a bowl, cover with a lid or plastic wrap, and let sit for 10 minutes. Remove the skin from the peppers.
Step 8
Place prosciutto, sweet pepper, spinach, basil leaves, and parsley on the steak, leaving a 2 cm border from the edges. Sprinkle with Parmesan cheese and pepper.
Step 9
Roll the stuffed steak into a roulade and tie it with kitchen twine.
Step 10
Brush the roll with the remaining marinade and place it in the oven preheated to 356°F for 30 minutes. The internal temperature of the finished roll should be 149°F.
Step 11
Let the finished roll rest for 15 minutes, then slice it into thick pieces and serve.
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