Description
By ar the most popular dish at our cooking school. This Italian stuffed flank steak is a crowd-pleaser. Stuff with mozzarella, basil and red peppers.
Ingredients
Units
Scale
- 1 1/2 pounds flank steak
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, crushed
- 4 provolone or mozzarella cheese slices
- 1/3 cup scallions, sliced
- 1/4 cup roasted red peppers, cut into thin strips
- Coarse salt and freshly ground pepper
Instructions
- Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight.
- Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper.
- Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.
- Prep Time: 30 minutes
- Inactive Time: 0 hours
- Cook Time: 35 minutes
- Cuisine: Italian
Nutrition
- Serving Size: 1 grams
- Calories: 419
- Sugar: 2
- Sodium: 373
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 45
- Cholesterol: 128