Italian Flank Steak

Total Time:
55 min
Prep:
25 min
Inactive:
5 min
Cook:
25 min

Yield:
4 to 6 servings

Ingredients
Directions

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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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

Not what you're looking for? Try:

Flank Steak With Black Beans and Slaw

Recipe courtesy of Food Network Kitchen