Capsicum Stuffed Flank Steak with Pumpkin Cream

Flank steak

• 600 gms flank steak 1.3 lbs
• 2 tbsp extra virgin olive oil
• 2 tbsp vegetable oil I use sunflower oil
• 1 rosemary sprig
• 1 bay leaf
• 2 sage leaves
• 80 ml white wine 2.7 oz
• 1 beef stock cube
• water to taste
• salt to taste

Filling

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

Pumpkin Cream

• 500 gms pumpkin
• 160 gms potato
• 1 pinch nutmeg
• 1 tbsp milk
• 1 tbsp butter
• salt to taste
• black pepper to taste