Italian Flank Steak

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Indeed, the recipe on line is not what was shown on the show. Regardless, if you remember the show, everything went well. But seriously, like the others said--no need for the carrots. They did not cook through--maybe I'll try blanching them next time before rolling them into the steak???

Like others said--use meat thermometer to make sure everything is cooked through--mine came out very rare the first time.

Other than these few quibbles-- it was delicious! Would totally make again and mix up the stuffing. Loved the sauce (used beef stock instead of chicken! Bought the flank steak at one of the wholesale membership stores, so only $5.99 per pound. worth it ----give it a try!

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This is not how the recipe is shown on Guy's show. Either change the recipe or change the show. Very misleading per previous comments. That is why it is rated Good.

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Sentence: "Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long."

This is incorrect: The original recipe posted on Food Network read as follows:

"Butterfly the flank steak, start with the meat grain running up and down in front of you. With your knife, begin cutting the meat in half. Essentially, you want a thinner, larger flank steak. Continue cutting the flank steak in half until you reach about 1 inch from completely cutting through. Lay the cut flank steak open and even out the middle so there is not a thicker piece in the center. Or just ask the butcher! "

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My wife and I randomly picked this meal, to try something different. After an hour of prep, and spending way more money than we had planned, we found it to be pretty neutral and bland. We expected much more flavor from all the varied ingredients. You could achieve the same results by making flank steak with a bottle of spaghetti sauce. The carrots did nothing to enhance the flavor or add variety, they actually seemed out of place and unnecessary. I would not suggest making this meal with high expectations or a low budget in mind.

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As with all Food Network recipes, its best to watch the show, take notes and compare with recipe on the site. I watched the show and thought he was takin'
the train to flavor town on this one for sure. Yes, it was good, but very time consuming. As others stated, cook time took much longer, so I went
by internal temp. I had forgotten how he had butterflied the steak so I pounded that bad boy out. I read the recipe several times before starting and prepped everything before executing the dish. I hope it gets easier making it again as some have commented. I thought the sauce was very simple and added the finishing touch. Its kind of a meal all its own with some crusty toasted french bread.

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From the crispy outside crust from the flour seasoning mixture to the fragrant mixture inside this dish has it all. If you love flavorful meat entrees this is it. I served this dish to my friends and family just last night and I thought they were going to lick the plates clean. I followed the recipe to a T just used toothpicks instead of recommended bamboo because I didn't have any on hand. Thank you Guy for a new "go to" favorite that is inexspensive and everyone will love it!!!!!!!

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This recipe is absolutely delicious! Contrary to other reviews I read, I followed the recipe exactly and it turned out perfectly. The only thing that I changed was putting two or three skewers in each roll (it was my first time butterflying a flank steak, so the meat wasn't perfect and falling apart in some places. Everyone absolutely loved it and it was very flavorful. I don't have a meat mallet, so i just used the side of a plate to tenderize the meat. It looks absolutely beautiful and isn't too difficult and is very flavorful! I can't wait to make it again!

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This was a great recipe! We cooked ours in the pressure cooker for 17 min, with 1.5 cups of chicken broth. We reserved the broth, then used the 'crunchy bits' to deglaze with the wine, and followed the recipe from there (using the reserved broth. The tomato sauce in the sauce makes it AWSOME on the steak as well as the garlic mashed potatoes that we made to go with it.
I do wish we had read the comment about butterflying the steak, as it took considerable effort to pound it out.

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A fabulous twist for flank steak!!! Toothpicks work better than skewers, ans made a double batch of the sauce with mozz over top!!!!! Perfect!! The whole family loved it and begged to have this made once again!!!

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I absolutely loved it and my husband too! it was one of the easiest recipes I have ever done, it looked sooooo fancy, It didnt take long at all. I bought the carrots (matchstick and sun dried tomatoes all ready cut up, I didnt used regular peppers, I used roasted peppers in a jar. but I couldnt find a 2 lb flank steak so I purchased 2 at 1lb each, and made two of them. I butterflied both of them like on the TV show...not sure if the recipe on the website said to do that. I didnt used the tomatoe sauce...not really needed. I made brown rice and avocado on the side.

Anyway Hubby Loved it and said for sure he will eat it again and that it was one of my best dishes ever made!!!!!!