Italian Flank Steak

Total Time:
55 min
25 min
5 min
25 min

4 to 6 servings

  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup onions, diced
  • 3 tablespoons diced garlic
  • 1 flank steak, about 2 pounds
  • Salt and freshly ground black pepper
  • 1/2 cup thinly julienne carrots
  • 1/2 cup roasted julienne red bell peppers
  • 1/2 cup julienne oil packed sun-dried tomatoes
  • 1/2 cup julienne green onions
  • 3/4 cup shredded mozzarella
  • 1/4 cup chopped parsley leaves
  • 2 (6-inch) bamboo skewers
  • 1/2 cup all-purpose flour
  • 2 tablespoons Italian seasoning
  • 1/2 cup white wine
  • 1 cup fire roasted tomato sauce
  • 1/2 cup chicken stock
  • 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.

View All

Cooking Tips
More Recipes and Ideas
4.1 47
This was so good!! My husband is VERY choosey over food and he even said please do this again soon. Thanks Guy! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
He notes julienne vegetables in the ingredient list - that means cut into thin strips about 1/8" thick. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
So good I couldn't stop eating it! Bravo Guy! Nice and crunchy, savory and lot of tomatoes! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! " item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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!!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great job Guy!! awesome dish!! item not reviewed by moderator and published
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 was NOT! Was boring and bland. We will be looking for a different recipe to do our next flank steak. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Next time I make this I plan on using a Flat Iron Steak insteak of the Flank Steak. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
9551 F6

Not what you're looking for? Try:

Flank Steak with Twice Baked Fingerling Potatoes

Recipe courtesy of Robert Irvine