Guy's Big Bite 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. #-------------------------------- Italian Party Flank Steak Recipe Trader Joe's sells a jar of roasted red peppers that work well as a substitute for roasting your own. Recipe preparation time: marinade 2 hours, prep and cook 1 hour. Ingredients Marinade: 1/4 cup olive oil 1/4 cup red-wine vinegar 2 cloves of garlic, finely chopped 2 tablespoons chopped parsley 1/4 teaspoon coarse black pepper Flank steak: 1 flank steak (3/4 in thick, about 1 1/4 lbs), butterflied 2 red bell peppers 3 tablespoons chopped parsley 6 to 8 thin slices of prosciutto or other cured ham 24 medium sized fresh basil leaves 2 tablespoons grated Parmesan cheese Freshly ground pepper to taste 1 bunch watercress for garnish Kitchen string Method 1 To butterfly the steak, orient it first so that the meat grain is running up and down in front of you. Use a long, sharp knife to cut the meat in half, cutting from the side, and going almost all the way across, leaving 1-inch at the edge uncut (the hinge). The butterfly hinge should be in the same direction as the grain of the meat. Open the flaps of the steak. You can even out the middle if you want so that the center is not as thick. 2 Assemble the marinade and marinate the steak for 2 hours. 3 Broil halved peppers until skin is black, remove skin. 4 Preheat oven to 350°F. Place steak opened on long piece of aluminum foil or wax paper, save marinade. Cover steak with red pepper, sprinkle 1 tbsp of parsley, cover with proscuitto slices, cover with basil leaves, sprinkle with Parmesan and the remaining parsley and pepper. 5 Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 2-3 inch intervals with kitchen string. Place in shallow baking dish, pour marinade over top. Bake for 30 minutes, basting twice. Let rest 15 minutes before serving. Cut into 1/2-inch to 1-inch thick slices, garnish with watercress. Serves 4. This recipe has been floating around the Internet for years. We found it in a magazine maybe 15 or 20 years ago and have a photocopied clipping, but don't have the actual source. If you know in what publication this recipe was first published, and the date, please let us know in the comments, so we can properly give credit to the source. #-------------------------------- Italian Flank Steak with Roasted Tomatoes In a small bowl or measuring cup, whisk together: 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 large garlic clove, crushed (1 tsp) 2 TBS fresh Italian parsley, chopped 1 TBS fresh basil, chopped In a non-reactive dish or ziploc bag combine: 1 flank steak, approx. 1 1/4 lbs Italian marinade Mix together, place in the refrigerator and let meat marinate 4-6 hours. Remove meat 30 minutes prior to grilling. Preheat oven to 400ºF. Preheat grill. Set burners to high heat. In a small bowl whisk together: 1/4 tsp salt 1/8 tsp black pepper 2 TBS extra-virgin olive oil 2 TBS balsamic vinegar 1/2 teaspoon Tuscan or Italian seasoning Mix in and toss to coat: 1 pint cherry tomatoes, halved and seeded Pour onto a baking sheet and roast in the hot oven for 20 minutes. Remove meat from the marinade and pat dry with paper towels. Oil grill before placing meat on it. Place steaks on hot grill and cook until browned, about 6 to 7 minutes. Turn steaks over and continue grilling 6 to 7 minutes for medium-rare doneness. Flank steak is best served medium-rare, as it can toughen if over-cooked. Remove from the grill and place steaks on serving platter. Cover steak with foil, and let steaks rest 5 minutes before serving. Prior to serving, carve steak into long strips. Top with roasted tomatoes and serve hot. http://www.familyspice.com #-------------------------------- Italian Party Flank Steak Marinade: 1/4 cup olive oil 1/2 cup red wine or balsamic vinegar 2 cloves garlic, finely chopped 2 tablespoons chopped parsley 1/4 teaspoon black pepper ( I use Montreal Steak Seasoning) 1 flank steak, butterflied* 2 red bell peppers 2 tablespoons chopped parsley 6-8 thin slices of prosciutto a couple dozen fresh basil leaves 2 tablespoons grated Parmesan salt and pepper to taste * To butterfly a flank steak, run a sharp kinfe through the middle thickness of the meat, leaving about 1/2 inch at the long end to make a "hinge." Flip meat open to resemble a butterfly. Place plastic wrap over meat. Lightly pound flat. Combine marinade ingredients in a gallon size ziploc bag and add butterflied steak and let it marinate for 2 hours at room temperature. Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on foil lined sheet. Broil until skins are charred black. Put peppers in a paper or plastic bag for about 10 minutes to steam. Slip off skins. After 2 hours, remove steak from marinade . Lay meat opened on a long piece of aluminm foil on a flat surface. Reserve marinade. Place the 4 pepper halves on top of steak to cover it. Sprinkle with 2 tablespoon of parsley. Cover with prosciutto slices. Arrange basil leaves in a single layer over complete surface of prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper. With the long side of the layered steak facing you, lift it from the foil and roll it tightly away from you. (I did it without the foil but if you have never done this before, the foil helps you along.) It should look like a jelly roll. Tie the roll with kitchen string. Grill the steak for about 15-20 minutes, depending on how you like the steak, turning every few minutes and basting with the reserved marinade. Let steak sit for a few minutes before cutting off string and slicing. #-------------------------------- Italian Marinade for Flank Steak Great marinade for all beef, but especially nice for flank steak and the best we’ve ever tried. 1 cup salad oil .5 cup soy sauce .5 cup red wine vinegar .5 tsp. salt 1 tsp. fresh ground black pepper 1.5 tsps. oregano 1 heaping tsp. basil 1 bay leaf .25 tsp. garlic powder 1 Tbsp. instant minced onions Combine all ingredients in a wide-mouth jar with a tight fitting lid. Shake to blend and pour over flank steak. Marinade at least 12-24 hrs. It is best to turn steak once while marinating. Remove flank steak from marinade and grill or broil as desired. Slice flank steak very thinly on an angle before serving. #-------------------------------- Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction Ingredients 4 shallots, coarsely chopped 1 cup dry red wine, such as Cabernet 1/4 cup olive oil 2 pounds flank steak, butterfiled Salt and pepper 1/4-pound thinly sliced prosciutto 1/4-pound thinly sliced fontina cheese 14 fresh basil leaves Olive oil Cabernet-Shallot Reduction, recipe follows Directions Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Heat grill to high. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction. Cabernet-Shallot Reduction: 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey #-------------------------------- Stuffed Flank Steak La Bistecca di Fianco Imbottita INGREDIENTS 1 pound flank steak, cut into two 8-ounce strips and butterflied Salt to taste Grinding black pepper 8 cured olives, pitted, optional 1 large clove garlic, peeled 1 small red onion, peeled and cut into quarters 1/2 cup packed, well squeezed, cooked spinach 1/2 cup grated Parmigiano-Reggiano cheese 1/4 cup red wine 3/4 cup prepared tomato sauce 2 tablespoons olive oil Preheat the oven to 325F. Flatten out the meat pieces and rub them with salt and pepper. Mince the olives, onion, and garlic together in a food processor or do by hand. Transfer the mixture to a bowl and add the spinach. Mix well and season with salt and pepper to taste. Divide and spread the mixture over the meat pieces, spreading it evenly and thinly. Divide and sprinkle the cheese over the pieces. Mix the tomato sauce and red wine together in a small bowl and set aside. Roll each piece up like a jellyroll and tie with kitchen string in the middle and at both ends; be careful that the filling does not fall out. Heat the olive oil in a stove-to-oven-to-table casserole dish just large enough to hold the meat. Brown the pieces well on all sides. Turn off the heat and pour the sauce evenly over the meat. Cover with a lid or heavy-duty aluminum foil and bake until fork tender, about 45 minutes to 1 hour. Allow the meat to stand covered for 10 minutes. Remove the string and discard. Allow the meat to rest covered for 5 minutes before cutting it into 1/2 inch thick slices. Serve with some of the sauce spooned over the slices. TIP: Flank steak needs to be cut across the grain, which breaks the meat fibers. Otherwise it will be too tough. This recipe is featured on show 1814, Gourmet Meat Dishes - Carne di Buongustaio. ciaoitalia.com