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Italian Flank Steak Recipe

Italian Flank Steak

Recipe courtesy Guy Fieri, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 21-30 of 47

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  • on May 24, 2009

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    After watching Guy prepare this meal I just had to try it. My son who is 8 is a picky eater, he said that it was the best steak he ever ate. I love all of the vegetables inside. There was just the right amount of seasoning. I made sure that I had a meat thermometer for the perfect temperature for medium rare. It took a little longer to cook than the 15 min stated in the recipe, but every oven operates different. It was worth the wait. I will be cooking this flank steak recipe again!

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  • on March 15, 2009

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    this was a great meal.. i am a 19 year old male in college and made this taste good... those who voted it bad, its not Guy's cooking,its yours... his meals are always good!

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  • on February 19, 2009

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    To start I steamed my carrots after reading other reviews..........you need to sear on all sides just like it says. I timed it. Guy suggest 4 ot 5 mins each side that means 4 sides. that will insure that it will be done on the inside. It was prefect a little pink, My husband loved it.
    Come on people follow directions and it will turn out every time.
    If you like crunch dont steam carrots guy didnt.

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  • on February 13, 2009

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    Even though getting all the veggies cut up thin was a bit of work, it was certainly worth it. I skipped the tomatoes inside, and added mushrooms, zuchini and more colors of bell peppers. I also added habenero peppers to the onions when they were sauted to added a bit of heat. Works great without the cheese.

    Cheers

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  • on February 12, 2009

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    Me encanto esta receta, este fin de semana la preparo para la familia, me encanta ver este canal aunque no se ingles, pero como en el amor, en la comida no hay idiomas, ojala y algun dia pasaran un programa en espa?ol, seria FABULOSO!!!!!!!!!. Me dio gusto saludarlos, GRACIAS

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  • on December 27, 2008

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    I made this with the ingredients in the recipe, however, I did wrap it in tinfoil and baked it at 350 for 30 minutes, then 10 minutes uncovered to brown. It ended up a little too well done, so next time I'll either lower the temp or time. I also followed the tip of tying it with twine and there wasn't any cheese "leakage." I thought the flavor was very good but found the sauce a little potent. Overall, very good...a definite keeper!

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  • on December 04, 2008

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    I made this tonight for dinner my wife and I loved it. It does take a bit of time but is worth it. You should butterfly your steak and up the cooking temp to 350 ovens vary so you will have to adjust for that. The flavors are excellent the sauce is the finishing touch that sets the dish off. I will make this again and serve it to my guest. Thanks. As for the comment about guys cooking sucks. Those personal comments about the host are totally uncalled for besides you cooked it it was only a recipe lol.

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  • on November 23, 2008

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    This is the third time I have made the recipe and it is better every time. I actually roasted the red pepper this time (because I did not have any in the jar. I used the corrections in "Error" by Cheryl. Mind you.... I find chopping vegetables comforting. If you don't like chopping fun you might find it tedious, but to me it is well worth the effort. Relax and give it a try.

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  • on September 27, 2008

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    I made this recipe for the first time lastnight.Very easy and I changed in up to how I knew my family would love it.I sub'ed the carrots for julianed portabella mushrooms laid down a lathering of basil pesto and added some smashed Kalamat olives.Along with the extra goodness I heaped it with fresh Mozzarella and instead of skewering in I tied it up very tight with 6 pieces of buthchers twine.Baked it 325 for 40 minutes on center rack.
    This prevented alot of the cheese from running out,let it stand for 15 to 20 minutes and Bon appetito!!

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  • on September 26, 2008

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    I tried this recipe and found previous viewer's comments very helpful. I will try this recipe again but will change some of the veggies and cook longer wrapped in foil.. Love Guy's enthusiasm and his recipes - please proof read the written recipes, Thanks

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