Italian Flank Steak

Total Time:
55 min
25 min
5 min
25 min

4 to 6 servings


In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.

Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.

Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.

Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.

To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.

Preheat oven to 300 degrees F.

In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.

Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

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    This was so good!! My husband is VERY choosey over food and he even said please do this again soon. Thanks Guy!
    The directions on here are horrible but if you watched the show its quite easy i used the carrots green beans (only had frozen) roasted red peppers the garlic and onion (on the show he fried the garlic and onion with some oil from the sundried tomatoes i did that as well) and the sundried tomatoes and topped with parsley..seared and then baked for 25-30 minutes it came out amazing i did not use the sauce but i dont think you need it! the sweetness from the peppers was my favorite part i will make this again for sure adding a little more cheese next time
    The description of how to roll the steak was a bit confusing. Just be sure to roll it so you are cutting across the grain when you slice it for serving. I also left out the carrots. There was a ton of flavor going on in there without them. My family loved it and I look forward to serving it to my "Foodie" friends. Thanks Guy
    Great flavor in this recipe. After I butterflied it, I pounded the heck out of the flank steak so it was super thin. It was very easy to roll and not even a problem inserting the skewers. I also closed the ends with two smaller skewers, this way none of the filling came out when searing. I seared 4 minutes per side, then baked in 350 oven for 25 minutes and it was perfect. The only thing I'd do differently next time is add the carrots to the onions and cook them together. The carrots were still too crunchy. My husband and I liked it better without the sauce.
    Very hard to get the steak to wrap around the vegies and cheese. Then it was pretty tough to thread the skewers. And after all my hard work my fry pan wasn't big enough. And I cooked it for 15 minutes and my meat was pretty raw. But overall the flavor was very good.
    He notes julienne vegetables in the ingredient list - that means cut into thin strips about 1/8" thick.
    WHEN are you at Food network going to correct this recipe??????
    I saw Guy make this - you are supposed to cut up VEGETABLES into small
    pieces (lengthwise in order to place into rolled flank steak...........
    Please do this correction ASAP!!!!!! Rosemarie, ROSEVILLE,CA.
    I'm always pleasantly surprised with Guy's recipes. The ingredients and names of his dishes are always very different but I love his food. We prepared this recipe and it was delicious. I didn't use the sundried tomatoes (didn't have them) but it was still very delicious. I also used fresh bell pepper instead of roasted peppers. Make sure to cut the carrots very thinly. Ours were a little thick so they were a little more crunchy then I like. Overall quick and easy recipe and it was a hit in our house. My italian mom liked it too and she is very hard to please. Thanks Guy.
    It took me a long time grocery shopping today, buying the items I needed for this receipe as well as another. I almost had decided to scrap the idea of something new..But, that was the idea of the shopping trip...We all LOVED it!! My youngest took the veggies out but liked the taste of the steak. Made some parmesan cheese orzo to go along with it. So good! Will make this again for sure.
    So good I couldn't stop eating it! Bravo Guy! Nice and crunchy, savory and lot of tomatoes!
    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!
    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.
    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! "

    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.
    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.
    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!!!!!!!
    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!
    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.
    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!!!
    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!!!!!!
    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!
    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!
    To start I steamed my carrots after reading other 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.
    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.

    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
    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!
    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.
    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.
    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!!
    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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