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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 31-40 of 47

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  • on August 14, 2008

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    I made this dish last night, after watching Guy make it, and reading the reviews here. We loved it - the flavors were wonderful, especially the garlic, basil, and sun-dried tomatoes with the flank steak. However, I took the following advice from the reviews, and modified the recipe. I did butterfly the steak (which is what Guy did, and, after browning it, I put it into aluminum foil. Then I baked it wrapped at 325 for 40 minutes. After that, I kept it in the foil, but unwrapped the top to brown again for 10 more minutes. The meat was slightly pink inside, which is how we like it. The cheese did melt a bit, but since it was in the foil, I just put it back on the individual slices. I left out the carrots, and added mushrooms, but that's a personal preference. This is a dish that takes some time and is not easy, but worth it for special occasions.

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  • on August 05, 2008

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    I saw your show with this dish so I tried it and wow it was easy to make and my family went wild for it. Taste was great, preparation was easy and it looked great when served very colorful. Thank You for a wonderful meal idea!!

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  • on August 03, 2008

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    This tasted good, but for the work involved, it wasn't worth the time. I liked the flavor but the meat wasn't as tender as I would have liked.

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  • on August 02, 2008

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    We worked through the errors in the recipe and came out with a dish that was well worth it. Our guests were very impressed. I would suggest to practice this one on you immediate family first before trying it on company. We made the rolls ahead of time and stored it the fridge until ready to cook. We have made it three times and each time gets easier.

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  • on July 10, 2008

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    Made this recipe after watching Guy make it on TV. Of course everything looks easier on TV but this was very time consuming. Could never make it after working all day. Would leave out the carrots - don't think it added anything. It also needed to be cooked twice as long. Had to put it back in two times. My husband liked it much more than I did. Would probably make it again when I have a day without much to do.

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  • on June 25, 2008

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    Great job Guy!! awesome dish!!

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  • on June 24, 2008

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    This was nothing like we expected after watching Guy make this on the show. The second paragraph is completly wrong!! The steak should be butterflied and pounded very thin. It is difficult to roll and I had to secure ends with a broken skewer to keep stuff from coming out, but did manage to do it. It did take WAY longer to cook even pounded thin. After all that work we expected something amazing.....it was NOT! Was boring and bland. We will be looking for a different recipe to do our next flank steak.

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  • on June 03, 2008

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    This did not turn out well at all. Both well-done and rare, runny, and not very good tasting. Guy, just stick to narrating cooking shows, your cooking sucks!

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  • on May 31, 2008

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    The cheese tacos are made from shredded parmesan with paprika and black pepper. Guy made circles of the cheese on a cookie sheet lined with parchment paper, then baked them at 350 until the cheese was melted and the edges were slightly brown. He shaped them around a rolling pin when they were still warm to make the taco shape. He stuffed them with chopped tomato, basil, olive oil, salt, and black pepper mixture, then topped it with pancetta.

    Also, on the show, Guy put the rolled flank steak into a 350 degree oven, not 300 as the recipe says.

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  • on May 27, 2008

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    we had it last night & it was delicious. However, it need to be cooked twice as long & when I rolled it the stuffing came out so I must have done something wrong. I wish the recipe was correct. Maybe Ill catch it on a rerun to refresh my memory. Well definitely have it again, just not for company.

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