Capsicum Stuffed Flank Steak with Pumpkin Cream

Flank steak

• 600 gms – 1.3 lbs. flank steak
• 2 tbsp exta virgin olive oil
• 2 tbsp vegetable oil I use sunflower oil
• 1 sprig rosemary
• 1 bay leaf
• 2 sage leaves
• 80 ml – 2.7 oz. white wine
• 1 beef stock cube
• Water & Salt to taste

Filling

• 150 gms – 5.3 oz. capsicum roasted and peeled
• 200 gms – 7 oz. breadcrumbs
• 30 gms – 2 tbsp Parmigiano Reggiano thinly grated
• 30 gms – 1 oz. salami chopped
• 45 gms – 1.5 oz. provolone cheese chopped
• 1 egg
• 1 tbsp parsley chopped
• salt & pepper

Pumpkin Cream

• 500 gms pumpkin
• 160 gms potatoes
• 1 pinch nutmeg
• 1 tbsp milk
• 1 tbsp butter
• salt & pepper to taste