Italian Flank Steak

Name: Italian Flank Steak
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 12 inches bamboo skewers; 118 milliliters thinly julienne carrots; 118 milliliters chicken stock; 1 flank steak, about 2 pounds; 118 milliliters all-purpose flour; 3 Tbsps diced garlic; 118 milliliters julienne green onions; 2 Tbsps Italian seasoning; 118 milliliters julienne oil packed sun-dried tomatoes; 3 Tbsps extra-virgin olive oil; 118 milliliters onions, diced; 59 milliliters chopped parsley leaves; 118 milliliters roasted julienne red bell peppers; 6 servings Salt and freshly ground black pepper; 177 milliliters shredded mozzarella; 237 milliliters fire roasted tomato sauce; 118 milliliters white wine

Italian Flank Steak

You can never have too many main course recipes, so give Italian Flank Steak a try. One serving contains 273 calories, 15g of protein, and 14g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 55 minutes. It can be enjoyed any time, but it is especially good for valentin day. This recipe is typical of Mediterranean cuisine. Head to the store and pick up garlic, wine, mozzarella, and a few other things to make it today.

Instructions

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

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Ground Black Pepper

Flank Steak

Meat

Salt

Equipment you will use

Meat Tenderizer

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.

Ingredients you will need

Shredded Mozzarella

Red Pepper

Sun Dried Tomatoes

Green Onions

Carrot

Parsley

Garlic

Onion

Steak

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

Ingredients you will need

Flank Steak

Vegetable

Steak

Roll

Equipment you will use

Skewers

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

Ingredients you will need

Italian Seasoning

Flank Steak

All Purpose Flour

Preheat oven to 300 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Flank Steak

Olive Oil

Equipment you will use

Frying Pan

Remove the flank steak from the pan and place on a baking sheet.

Ingredients you will need

Flank Steak

Equipment you will use

Baking Sheet

Frying Pan

Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Chicken Stock

Tomato Sauce

White Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sauce

Steak

Equipment you will use

Oven

Equipment

Ingredients

Servings:

12inches

bamboo skewers 118milliliters

thinly julienne carrots 118milliliters

chicken stock 1

flank steak, about 2 pounds 118milliliters

all-purpose flour 3Tbsps

diced garlic 118milliliters

julienne green onions 2Tbsps

Italian seasoning 118milliliters

julienne oil packed sun-dried tomatoes 3Tbsps

extra-virgin olive oil 118milliliters

onions, diced 59milliliters

chopped parsley leaves 118milliliters

roasted julienne red bell peppers 6servings

Salt and freshly ground black pepper 177milliliters

shredded mozzarella 237milliliters

fire roasted tomato sauce 118milliliters

white wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Miranda Lambert County Road Merlot Wine. It has 4.4 out of 5 stars and a bottle costs about 28 dollars.