Italian Flank Steak

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

Yield:
4 to 6 servings

Ingredients
  • 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
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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