-
1
In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent.
-
2
Remove and let cool.
-
3
Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long.
-
4
Lightly season with salt and freshly ground black pepper.
-
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
Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
-
7
Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables.
-
8
Secure rolled steak with skewers.
-
9
To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
-
10
Preheat oven to 300 degrees F.
-
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
Remove the flank steak from the pan and place on a baking sheet.
-
13
Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
-
14
Place the saute pan back on burner and deglaze with the white wine.
-
15
Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock.
-
16
Let mixture continue to reduce for 2 more minutes.
-
17
Remove the steak from the oven and let rest.
-
18
Slice on the bias 1/2-inch, shingle out, and top with sauce.
