Beef roll in horseradish breading

Ingredients:

Roll

• 2 red bell peppers, stemmed, halved lengthwise and seeded
• 3 tbsp. l. olive oil
• 1 leek, white and light green parts only, finely chopped
• 2 cloves garlic, crushed
• 1 cup chopped fresh parsley
• 1 flank steak weighing 1-1.3 kg, trimmed
• 220 g of sliced ​​provolone cheese (about 8 slices)

Breading

• 3/4 cup breadcrumbs
• 3 tsp chopped fresh rosemary
• 3 tablespoons chopped fresh parsley
• 3 tbsp horseradish, drain the liquid
• 3 tbsp olive oil + extra for greasing

Preparation:

1. Prepare the filling for the roll: Preheat the oven to broil and place the peppers cut-side down on a foil-lined baking sheet. Grill the peppers until the skins are charred, 8-10 minutes. Transfer to a bowl, cover with a plate, and set aside until cool enough to handle. Peel the peppers with your fingers or a small knife. Rinse them, if necessary, to remove any remaining skin and pat dry.
2. Preheat the oven to 220°C (425°F). Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until softened, about 5 minutes. Remove from heat, stir in the parsley, and season with salt and pepper. Let cool.
3. Gently pound the steak with the flat side of a mallet or a heavy skillet to a thickness of 0.5 cm. Place it on a cutting board with the long side facing you and season with salt and pepper. Spread the roasted peppers evenly over the entire surface of the steak, leaving a 2.5 cm gap from the edges. Top with cheese slices, then the leeks. Roll the steak away from you into a tight roll, tucking the filling inside.
4. Prepare the breading: In a small bowl, combine the breadcrumbs, rosemary, parsley, horseradish, olive oil, 1/2 teaspoon salt, and pepper to taste. Brush the roll with a little olive oil and press the breadcrumbs onto the top and sides. Tie the roll with twine in three or four places, being careful not to damage the breadcrumb crust.
5. Place the roulade on the rack in a roasting pan and bake until golden brown and a thermometer inserted into the center registers 130°F (55°C) for medium, about 45 minutes. Transfer the roulade to a cutting board and let rest for 15 minutes. Carefully trim the twine, then slice the roulade crosswise into 1-inch-thick slices.