An Argentinian inspired steak dish with a fabulous array of flavors, textures, and colors.
This dish has so much going for it! Steak with Prosciutto, Roasted Red Peppers, and Smoked Mozzarella is easy, delicious, unique, makes a gorgeous presentation, is great for entertaining, and can be served hot or at room temperature. In this simple recipe, flank steak is soaked in a savory, tenderizing marinade, then grilled and topped with classic Italian ingredients that create a flavor synergy you won’t find in many other steak dishes. The roasted red peppers are sweet, the prosciutto is salty, the mozzarella is smoky, and the fresh oregano leaves tie it all together beautifully.
Steak with Prosciutto, Roasted Red Peppers, and Smoked Mozzarella was inspired by a recent episode of the Food Network show The Kitchen. In it, the guest chef Adam Richman makes an Argentinean dish called Matambrito a La Pizza where grilled flank steak is used as a stand-in for pizza crust and topped with cheese, tomatoes, and oregano. I thought the idea of topping a flank steak like you would a pizza crust was brilliant but I wanted to switch up the toppings (while still keeping them classically Italian) to create something with more robust flavor and visual appeal. My version of this recipe is more of a smothered flank steak than anything that resembles pizza.
Flank Steak is a lean and flavorful but tough cut of beef which is why many recipes call for marinating it prior to cooking as marinating helps tenderize the meat. So, allow plenty of time for marinating (overnight is best) and be sure to cut the steak across the grain (across the width) which will make the pieces easier to chew. Slicing flank steak thinnly also helps to tenderize it but in this recipe you’ll want to keep the slices a little thicker so the toppings stay intact. Feel free to use a more tender cut of beef if you pefer, and adjust the cooking time as needed.
You’re not likely to have any leftovers when you make Steak with Prosciutto, Roasted Red Peppers, and Smoked Mozzarella, but on the off chance that you do, throw a few slices inside a baguette or sub roll, along with the condiment of your choice, for an instant sandwich.
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon whole-grain mustard
- ¼ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 pound flank steak
- 2 ounces prosciutto, thinly sliced
- 6 ounces roasted red peppers (from a jar)
- 6 ounces smoked mozzarella, thinly sliced
- ⅓ cup fresh oregano leaves
- Combine the marinade ingredients. Add the steak to a glass or ceramic baking dish and pour the marinade on top. Turn the steak over and use a fork to poke holes in it so the marinade permeates the meat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat a grill to medium-high heat and oil the grates. Remove the steak from the marinade and let the excess drip off. Grill the steak 5 minutes then flip it over and over and cook 3 minutes more.
- Remove the steak to a platter and layer on the prosciutto, roasted red peppers and smoked mozzarella, covering as much of the steak's surface as possible. Return it to the grill for 3-5 minutes more until the cheese is melted and an instant-read thermometer inserted in the thickest part of the steak registers 125 degrees.
- Transfer to a carving board and let rest for 5 minutes. Sprinkle the oregano leaves on top then cut the steak into ¼ inch slices and serve.
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