Recipe - Rosa di Panna

Wine: Pair with Carlson Cougar Run Shiraz

Recipe: Il Bistro Italiano in Grand Junction
Ingredients:

1 Flank Steak
8-10 slices of Prosciutto di Parma
6 oz Parmigiano Reggiano or Grana Padano
2-3 sprigs of fresh rosemary
10 cloves of garlic
1/4 cup good quality balsamic vinegar
1 cup extra virgin olive oil
salt to taste
butcher twine

Directions:

1. Trim the flank steak of extra fat, if necessary. Butterfly the flank steak to obtain a thin rectangular piece of meat.

2. Layer the thin slices of prosciutto on the meat, covering the whole piece. Then cover the prosciutto with shavings of the parmesan cheese once again, covering the whole piece of meat.

3. Roll the steak following the grain of the meat (so that you will slice it against the grain). Tie the roast with butcher twine.

4. Make a marinade by chopping the peeled cloves of garlic, the rosemary leaves and the salt together. When everything is minced together, mix it with the vinegar and the oil. Rub the marinade on the meat, cover and refrigerate overnight.

5. To roast the meat, heat a roasting pan and sear the roast on all sides. Add the marinade from the holding container and enough hot water to cover the bottom of the roasting pan. Cover and roast on stove top until the meat reaches an internal temperature of 180°.

6. Let the meat rest for 10 minutes, remove the twine, slice and serve with pan juices.