Steak with Prosciutto, Roasted Red Peppers, and Smoked Mozzarella
Serves: 6 servings
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Queen of My Kitchen at