Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta…
1 lb (500g) flank steak
Salt and fresh ground black pepper
6 oz (150g) grated mozzarella
3 oz (85g) freshly grated Parmesan
1/3 cup (75 mL / 65g) fine breadcrumbs
12 large (15g) basil leaves
1/4 cup (50 mL) olive oil
1 large yellow onion (or 2 small)
1/2 cup (125 mL) red wine
One can (28-oz. / 796 mL) whole tomatoes and their juices
1/4 tsp (1 mL) crushed red pepper flakes
8 oz.(225g) mushrooms quartered
Place the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.
Butterfly the flank steak lengthwise and open it up like a book. Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll–style. Tie with butcher twine in four or five places.
Heat half the oil in a Dutch oven over medium-high heat. Add the flank steak roll and brown until it releases from the pan. Turn and brown on all sides then transfer to a plate.
Add the remaining 2 Tbsp of oil along with the onion. Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown. Add the red wine and scrape up the brown fond from the bottom of the pan. Add the tomatoes & red pepper flakes and bring to a boil. Reduce to a simmer and place the meat and mushrooms into the broth. Cover and cook for about about 1½ hours, turning the meat occasionally. Slice and serve topped with the sauce and vegetables.
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