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 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.
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.
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