1. Butterfly flank steak with the grain to 1/4-inch thick, yielding about an eleven by fourteen inch rectangle. Place in a shallow baking dish with balsamic vinegar. Cover with plastic wrap and refrigerate while you prepare walnut paste. (Do not refrigerate longer than 30 minutes.)
2. In a food processor, pulse together walnuts, 3 tablespoons parmesan, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.
3. Preheat oven to 450° F. Remove flank steak, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun dried tomatoes. Roll and tie roast to the 11-inch length. Season the exterior evenly with remaining 2 tablespoons parmesan, 1 teaspoon salt, rosemary and pepper. Set in roasting pan with rack, uncovered.
4. Roast for ten minutes. Reduce heat to 325° F and roast an additional 60 minutes for medium rare. Allow to rest ten minutes before slicing, two slices per person.
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Directions
1. Butterfly flank steak with the grain to 1/4-inch thick, yielding about an eleven by fourteen inch rectangle. Place in a shallow baking dish with balsamic vinegar. Cover with plastic wrap and refrigerate while you prepare walnut paste. (Do not refrigerate longer than 30 minutes.)
2. In a food processor, pulse together walnuts, 3 tablespoons parmesan, garlic, red pepper flakes and 1 teaspoon salt to the consistency of coarse cornmeal. Add olive oil while blending to make a paste; set aside.
3. Preheat oven to 450° F. Remove flank steak, pat dry and lay flat on a cutting board. Layer with walnut paste, arugula and sun dried tomatoes. Roll and tie roast to the 11-inch length. Season the exterior evenly with remaining 2 tablespoons parmesan, 1 teaspoon salt, rosemary and pepper. Set in roasting pan with rack, uncovered.
4. Roast for ten minutes. Reduce heat to 325° F and roast an additional 60 minutes for medium rare. Allow to rest ten minutes before slicing, two slices per person.