Yes, yes it is Monday and after a very nice and needed three weeks off, I am super excited to be back to work.  And although I am still indulging in cinnamon rolls for breakfast (a major splurge for me), I am realizing that I did eat one too many slices of cinnamon swirl coffee cake (from my cookbook) over the past few weeks! But it was Christmas and I enjoyed it fully!

Alright, now on to steak, because you all know steak and wine are my favorite food groups ever! I created this stuffed flank steak for my The Dinner Party ebook, because it is great to serve to a hungry crowd and something people always love.  Also, in my opinion, caramelized onions make everything magical so yes, here is to eating them by the spoonful!  I wanted to share it with you all for a New Years eve treat!

In other news, I got a Twitter finally!!! So you all should come hang out, tweet at me or whatever this is called! Clearly, I always know exactly what I am doing!

Prosciutto and Rosemary Stuffed Flank Steak

Recipe from The Dinner Party

Steak Marinade

• 2 to 2 1/2 lbs flank steak
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp dijon mustard
• 2 tsp sea salt

Caramelized Onions

• 1 large red onion, thinly sliced (or 2 small ones)
• 2 tbsp butter
• 2 tbsp balsamic vinegar

Stuffed Flank Steak

• 3 oz prosciutto
• 1 heaping full tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 6 large cloves garlic, crushed
• 1 1/4 tsp sea salt
• lots of fresh cracked black pepper
• butcher twine

Directions

• One day ahead of time, prepare the steak and marinade.
• Whisk together the balsamic vinegar, olive oil, mustard and salt.  Place the steak into a large sealable plastic bag and pour the marinade on top. Seal the bag and massage the marinade into the steak.  Refrigerate overnight to 24 hours.
• One hour before cooking, make your caramelized onions.  Melt butter in a large skillet over medium-low heat and stir in the onions.  Cook for 1 hour or until very soft and caramelized.  Add in the balsamic vinegar during the last few minutes of cooking.
• When you are ready to cook, preheat the oven to 425 degrees F. Remove the steak and discard all but about 2 tablespoons of the marinate.
• Using a thin, sharp knife work slowly and carefully to butterfly your steak.  Slice through the steak just about half way, not slicing entirely in half, so that the piece of meat will lay flat.  You will want to make your initial cut into the grain then move your knife downwards in the same direction as the grain of meat.  Once your meat is flat, sprinkle the rosemary, thyme and crushed garlic evenly on top.  Lay your prosciutto slices around the meat as well.  Then start rolling up your meat until you have a round log like piece.  Tie it off with butcher twine about every 2 inches.  Place in a roasting dish.  Brush and drizzle the remaining two tablespoons on top of the meat.
• Roast for 15-18 minutes or until your internal temperature is 135 degrees F for medium-rare (keep in mind that your cooking time will need to be adjusted based off the thickness of your cut of meat).
• Let the meat rest for 10 minutes before slicing against the grain into individual pinwheels and garnishing with a spoonful of caramelized balsamic onions.