True Taste of Italy

This Stuffed Flank Steak (Rollé) recipe is a great way to transform an inexpensive cut of meat into a juicy, incredible feast.  The secret is to tenderize the meat before cooking.  It pairs well with any of our vegetable side dishes especially the sautéed asparagus.

Ingredients for Stuffed Flank Steak:

• 2 eggs, hard-boiled
• 4-6 baby carrots, steamed, sliced
• 1 1/2 pounds flank steak
• 2 sliced baked ham
• 1/2 cup olive oil
• 2 tablespoons butter
• 2 sprigs fresh rosemary
• 1/4 cup onion, finely chopped
• 2 garlic cloves, peeled and crushed
• 1/2 cup vegetable stock
• 1/4 cup white wine

Directions for Stuffed Flank Steak:

• Peel eggs and chill in refrigerator.  When cool, slice and set aside.
• Steam carrots until tender.  Drain and set aside.
• Use meat mallet to tenderize steak on both sides.  Sprinkle salt and pepper to taste.
• Lay slices of ham, carrots, and eggs on flank steak.  Roll flank steak and secure with twine.
• In semi-deep pot, combine olive oil, butter, garlic, rosemary, and onion.  Cook over medium heat.  Add flank steak and brown on all sides.
• When meat browns on all sides, add vegetable stock and wine.  Reduce heat and cook about 1½ to 2 hours.
• Remove twine prior to slicing and serving.

This Stuffed Flank Steak recipe serves 4.