| | Directions | | Place flank steak on work surface. Trim uneven end. Using meat mallet or rolling pin, pound flank steak into 9 by 10 inch rectangle, pounding thin ends to 1/4 inch thickness. Whisk garlic and 2 T. oil in small bowl to blend. Brush over steak. Sprinkle with salt and pepper. Cover meat with arugula, leaving 3 inch wide plain border along one long side. Cover arugula with red peppers, prosciutto, and gouda. Starting at long covered side, roll up steak tightly and tie with cooking string. Whisk flour, paprika, 2 teasp salt and 1 teasp pepper in large shallow dish. Roll meat in flour mixture to coat. Preheat oven to 350°. Heat 1 T. oil in heavy large skillet over high heat. Add meat; sear 3 minutes, turning often. Transfer to rimmed baking sheet. Bake meat until cooked through, about 45 minutes. Remove string; cut meat into 1/2 inch thick slices. |
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| Ingredients | | - |  | 1 1/2 pounds Flank steak |
| - | | 2 cloves garlic, finely chopped |
| - | | 3 tablespoons olive oil |
| - | | 1 bunch fresh arugula |
| - | | 1 jar sliced roasted pepper, drained (7 to 7 1/2 7 ounce jar) |
| - | | 6 thin slices prosciutte (2 ounce) |
| - | | 6 thin slices smoked Gouda cheese (4 ounce) |
| - | | 1 cup all purpose flour |
| - | | 1 tablespoon sweet paprika |
| - | | 2 teaspoons salt |
| - | | 3 teaspoons ground black pepper |
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