Italian Flank Steak

1. 1

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

2. 2

   Remove and let cool.

3. 3

   Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long.

4. 4

   Lightly season with salt and freshly ground black pepper.

5. 5

   Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise.

6. 6

   Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.

7. 7

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

8. 8

   Secure rolled steak with skewers.

9. 9

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

10. 10

    Preheat oven to 300 degrees F.

11. 11

    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.

12. 12

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

13. 13

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

14. 14

    Place the saute pan back on burner and deglaze with the white wine.

15. 15

    Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock.

16. 16

    Let mixture continue to reduce for 2 more minutes.

17. 17

    Remove the steak from the oven and let rest.

18. 18

    Slice on the bias 1/2-inch, shingle out, and top with sauce.

* Per serving · 4 servings · Values may vary.