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 | ingredients |
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1-½ pounds flank steak
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, crushed
2 ounces shredded mozzarella cheese (½ cup)
4 scallions, sliced (1/3 cup)
2 ounces (¼ cup) roasted red peppers, cut into thin strips
Coarse salt and freshly ground pepper
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 | Rolled Flank Steak |
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Serves 4 | Prep Time: 30 minutes | Total Time: 1 hour 40 minutes |
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In this recipe, the meat is tenderized by pounding with a mallet, and then wrapped around a filling of scallions, mozzarella, and roasted red peppers.
- Preheat oven to 450° 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.
Per serving: 394 calories; 25.5 grams fat; 36.1 grams protein; 2.4 grams carbohydrates; 0.5 grams fiber
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