- 1 1/2 lb. flank steak
- 1/4 lb prosciutto, thin-sliced
- 6 oz bacon
- several deli slices (about 4) pepper jack cheese
- 1/4 cup walnuts
- 1 can beef consomme (beef broth may be substituted)
- 2 Tablespoons flour
- a few seasonings (basil, garlic powder, thyme, paprika, etc.)
Chop the bacon into bits and fry till crispy. Don’t clean the pan or throw away the grease.
This is the tricky part. Take the piece of flank steak and a very sharp, small, straight-bladed knife. Then slowly carve the flank steak in two through the middle, so that you end up with two flank steaks, each the same size (width, length) of the original, but half as thick. Lay the flank steak out on a cutting board.
Generously pepper the flank steaks. Layer several slices of prosciutto on top of the flank steaks. Follow this with a layer of pepper jack cheese. Follow this with bits of bacon and chopped walnuts in a line down the length of the steak.
Cut four lengths of kitchen twine, about 6 to 8 inches long. Roll the flank steaks up so that they’re longer, not shorter. Hold them tightly while someone else ties each of them about an inch from each end with the kitchen twine. Secure any loose bits (especially at the ends) with toothpicks.
Lightly brown the rolls in the bacon grease, then put them in an oven-proof pan (one that has a cover – a Dutch oven works well). Preheat the oven to 350 degrees F. Mix the two tablespoons flour with the seasonings, and then mix it into the pan drippings until smooth. Add the can of consomme (or the 1 1/4 cups broth) and simmer until slightly thickened. Pour over the rolls, cover, and bake for 40 minutes. Remove the string and toothpicks, slice, and serve.