Stuffed Flank Steak Medallions
Servings 6

1 (1-1/2-pound) flank steak
2 garlic cloves, finely chopped
3 tablespoons olive oil
1 bunch fresh arugula (about 1-1/2 ounces)
1 (7 to 7-1/2-ounce) jar sliced roasted red peppers, drained
6 thin slices prosciutto (or any other smoked ham)(about 2 ounces)
6 thin slices smoked Gouda cheese (about 4 ounces)
1 cup all purpose flour 1 tablespoon sweet paprika
2 teaspoons salt
1 teaspoon ground black pepper

Place flank steak on work surface. Trim uneven end (reserve trimmings for another use). Using meat mallet or rolling pin, pound flank steak into 9 by 10-inch rectangle, pounding thick end to 1/4-inch thickness. Whisk garlic and 2 tablespoons oil in small bowl to blend. Brush over steak. Sprinkle with salt and pepper. Cover meat with arugula, leaving 3-inch-wide plain border along 1 long side. Cover arugula with red peppers, prosciutto and Gouda. Starting at long covered side, roll up steak tightly and tie with cooking string. Whisk flour, paprika, 2 teaspoons salt and 1 teaspoon pepper in large shallow dish. Roll meat in flour mixture to coat. Preheat oven to 350 F. Heat 1 tablespoon oil in heavy skillet over high heat. Add meat; sear 3 minutes, turning often. Transfer to rimmed baking sheet. Bake meat until cooked through, about 45 minutes. Let meat res 10 minutes. Remove string; cut meat into 1/2-inch-thick slices. Transfer to plates.