1 flank steak (butterfly)
4 slices pancetta
8 slices Miceli’s provolone
2 cloves garlic, minced
¼ cup Miceli’s Parmesan cheese
3 tbsp. cracked black peppercorns
1 teaspoon salt
3 tbsp. olive oil
2 shallots, minced
¼ cup balsamic vinegar
¼ cup red wine
1 cup beef stock
1 tbsp. tomato paste
¼ cup dry cherries, soaked in wine to plump
2 bay leaves
½ tsp. fresh thyme
1 tsp. fresh Italian parsley, chopped
4 tbsp. unsalted butter
Preheat oven to 350 degrees.
Pound the steaks and pat dry. Coat each side with pepper. Line steak with pancetta and provolone cheese, top with a sprinkle of garlic and parmesan cheese. Roll steak up jelly roll style and tie with butcher string.
Heat a skillet, add olive oil and sear flank steak roll for 5 minutes on both sides.
Sauté shallots until soft. Add balsamic vinegar, beef stock, tomato paste, bay leaves, thyme, wine and cherries. Bring mixture to a boil. Remove from the heat and place in the oven. Cover and bake for 45 minutes.
Remove meat from the heat and place in the oven. Cover and bake for 45 minutes. Remove meat from the oven and strain sauce into a saucepan and place on high heat, cooking until the sauce is reduced by half. Stir in butter while sauce is simmering. Season sauce with salt and pepper to taste.
Remove the string and slice the flank steak and place on a serving platter. Pour sauce over the meat slices. Sprinkle with parsley and serve. Serves 6.