Italian Flank Steak
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 470
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 39
- Cholesterol
- 114
- Sodium
- 755
- Total: 55 min
- Prep: 25 min
- Inactive: 5 min
- Cook: 25 min
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.