By Chef Loretta Paganini

Ingredients

1 flank steak, about 2 1/2 lbs.
Salt and pepper, to taste
1 tsp garlic, minced
2 roasted red bell peppers, peeled, thinly sliced
1½ c Swiss chard, washed & trimmed
½ c onion, thinly sliced
6 slices prosciutto, thin
2 tbsp extra virgin olive oil
2 bay leaves
1 tsp thyme, fresh
½ c red wine, dry
2 c beef stock
2 tbsp fresh parsley

Instructions

1. Butterfly the meat and pound it thin. Generously season both sides of meat with salt and pepper. Spread garlic over the meat.
2. Top steaks with red peppers, Swiss chard, and onion, leaving a ½ -inch margin along the top edge. Roll tightly, wrap with prosciutto, and secure with butcher’s string.
3. In a heavy braising pan, brown steak in olive oil until browned on all sides, about 10 minutes. Add bay leaves and thyme and cook briefly.
4. Deglaze the pan with red wine. Loosen caramelized juices from the bottom of the pan. Add stock and bring to a simmer. Cover pan and simmer gently until meat is fork tender, about ½ hour. (Turn meat over once about halfway through the cooking process.) When meat is cooked, rest it on a cutting board for 10 minutes before removing string and slicing.
5. Return the braising pan to heat and bring to a boil. Cook until braising liquid is reduced to sauce consistency, about 5-10 minutes.
6. Strain sauce and season sauce to taste with salt and pepper. To serve, slice meat and arrange on a platter. Top with sauce and garnish with parsley.

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