Holiday beef roll stuffed with baked pepper, cheese provolone and leek in a crispy breading looks very solemnly and appetizingly, but it is prepared quite simply and from inexpensive beef cut flank steak. This is part of the beef flank, which can be pretty tough to cook other dishes, but for this roll it carefully fries and baked with juicy stuffing. So the roll just melts in your mouth. Delicate and viscous inside with a crispy spicy crust on the outside it will become a hit on your праздничном столе. 
Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Roll
- 2 red bell peppers, peeled, cut cut in half and peeled
- 3 tbsp. l olive oil
- 1 leek, only white and light green parts, finely chopped
- 2 cloves, minced garlic
- 1 tbsp. chopped fresh parsley
- 1 flank-steak weighing 1-1.3 kg., Cut
- 220 gr chopped provolone cheese (approximately 8 slices)
Breading
- 3/4 Art. breadcrumbs
- 3 tsp chopped fresh rosemary
- 3 tbsp. l chopped fresh parsley
- 3 tbsp. l horseradish, drain the liquid
- 3 tbsp. l olive oil + optionally for lubrication
Recipes with similar ingredients: bell peppers, leeks, garlic, parsley, beef, provolone cheese, breadcrumbs, rosemary, horseradish table
Recipe preparation:
- Prepare the filling for the roll: Preheat the oven in grill and lay pepper down on a baking sheet foil. Fry the peppers until the skin is charred, 8-10 minutes. Put in a bowl, cover with a plate and set aside until it will not cool down enough to hold it. Clean pepper with your fingers or a small knife. Rinse if necessary them to remove the remaining peel and dry.
- Preheat the oven to 220 ° C. Heat olive oil in large pan over medium heat. Add leek and garlic and fry until softness, about 5 minutes. Remove from heat, add parsley, salt and pepper. Leave to cool.
- Gently beat the steak with the flat side of the hammer or heavy pan to a thickness of 0.5 cm. Put on a cutting board long side to yourself, salt and pepper. Spread the baked pepper evenly over the entire surface of the meat, departing from the edges of 2.5 cm. Put cheese slices on top, then leek. Roll steak off yourself in a tight roll, tucking the filling inside.
- Prepare the breading: In a small bowl, mix breadcrumbs, rosemary, parsley, horseradish, olive oil, 0.5 tsp salt and pepper to taste. Lubricate the roll olive oil and press the breading on top and side. Tie the roll twine in three or four places is not too tight so as not to damage the crust from the breading.
- Put the roll on the wire rack in the roasting pan and bake until golden crusts until a thermometer inserted in the center of the roll shows temperature 55 ° С for medium degree of frying, about 45 minutes. Put the roll on a cutting board and let it rest for 15 minutes. Gently cut the twine, then cut the roll across into slices 2.5 cm thick.
