Prosciutto and Mushroom Stuffed Steak

How to make it

1. Heat a large skillet over medium heat. Add 2 Tbsp. olive oil and the mushrooms to the skillet and sauté until soft—about 10 minutes. Add the Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce and Lee Kum Kee Minced Garlic. Sauté another 2 minutes, then remove from heat.
2. Lay the flank steak on a work surface and place a piece of plastic wrap over the top. Using a meat mallet or rolling pin, pound the steak into a 9×12-inch rectangle—1/4-inch thick. Lay the cheese over the steak, leaving a 2- to 3-inch area uncovered along one long edge. Next, lay the mushrooms over the cheese, followed by the prosciutto and arugula leaves.
3. Starting with the long edge covered with ingredients, carefully roll the flank steak. Tie the steak roll in 4 places with kitchen twine. Mix 1 tsp. salt, Lee Kum Kee Coarse Ground Black Pepper, paprika and flour and rub over the roll.
4. Preheat the oven to 350°F. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Carefully place the steak roll in the skillet and sear for 5-8 minutes turning to brown on all sides.
5. Transfer the skillet to the oven and bake until cooked through and the cheese is melted—30 minutes. Tent with foil and let the meat rest for 10 minutes, then carefully slice in 1/2-inch pieces. Enjoy!