Italian Flank Steak

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I made this over the weekend and it was OK at best. The majority of the filling came out of the steak by the time it was cooked- both the cheese and the veggies. I had to stuff it all back in before serving it. At the end of the specified cooking time, my meat was still almost raw. I cooked it another 30 minutes in the oven, and the outside layers were medium, but the inside was still rare/med-rare. The flavor was decent. I was planning on making this for company next weekend, and I'm so glad I did a trial run- I won't be making it again. It looked so great on the show, I was very disappointed with the outcome.

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Does anyone know how to make the melted cheese taco with the bacon, tomato and basil? I caught the last of the show and the recipe doesn't show up. I wasn't sure what type of cheese he used and how long to bake.

Thanks

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I watched this today and thought it looked delicious! That being said, I have to say that the time for cooking the rolled flank steak was too short or too low. My husband likes his meat cooked through or only a tiny bit rare. I'm not a big fan of warmish red flank steak, either. When I took it out, it had a beautiful brown crust, but cheese had oozed out all over the dish and was drippy. I sliced it as instructed and was disappointed that the meat inside was VERY rare and the carrots were still crunchy. The other veggies were barely warm!
I put it back into the oven wrapped tightly in aluminum foil for another 20 minutes at 300 degrees. (I'd already taken the skewers out to slice It came out cooked perfectly. this might be an even better cooking method, wrapped tightly in aluminum after searing.
I also would suggest that you use either Parmesan or Parmesan mixed with bread crumbs. I lost all the cheese in the bottom of the baking dish. Bleah.
I also decided to make the sauce for the meat by using the soaking liquid for the sun-dried tomatoes mixed with the balance of the chicken stock and I used red wine instead of white (that's all I had! . I also strained the sauce before serving. The sauce was incredibly good.

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This is so wonderful...but make sure you have a really good, sharp knife to butterfly the flank steak. Thought I'd died and gone to food heaven with this. Watched Guy make it on his show, what a fun show to watch and learn from. His knife skills are amazing!

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Next time I make this I plan on using a Flat Iron Steak insteak of the Flank Steak.

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Thanks! I sometimes will print up recipes and maybe will make the recipe for a special occasion in the future, forgetting details from the show. I have learned to now read other viewers oppinions and it has been helpful!

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I'm writing this as the show is being aired. The written directions in the second paragraph are completely wrong. Guy butterflies the whole flank steak,leaving the long end still intact,opens it up,covers it with plastic wrap,then uses the mallet to tenderize. Remove plastic,season with salt,pepper,tnen start placing vegs in rows at wide end closest to you.Oh,cheese goes on first over the whole steak to help hold everything in place.Also,season the flour with italian seasoning,salt,pepper in a large shallow baking pan so you can dredge the whole rolled,secured steak. I'm making this today and have no doubt it will be great! Hope this helps