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August 8, 2011
Italian-Style Stuffed Flank Steak
Beef from the Oven
Prep time:
30 minutesCooking time:
45 minutes“You can save money without sacrificing the flavor of this dish if you substitute bulk sausage for the Italian sausage. Then, just add 1/2 teaspoon Italian seasoning while browning the steak.”
Ingredients
Serves 6
- 1 1/2 pounds flank steak, butterflied
- 1/2 pound mild Italian sausage
- 1 small onion, chopped
- 1 cup grated zucchini
- 1/3 cup bread crumbs
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup tomato sauce
- 1/2 cup water
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 clove garlic, minced
Directions
1
Preheat oven to 350°F. Pound steak to flatten and tenderize. Heat a medium skillet over medium-high heat. Add sausage. Cook until browned and crumbly, about 10 minutes.
2
Add onion and zucchini to skillet. Cook until tender, about 5 minutes. Remove skillet from heat.
3
Add bread crumbs and salt to skillet. Spread stuffing over steak to within 1 inch of edges. Roll tightly; tie with kitchen twine. Heat oil in a large ovenproof skillet over medium-high heat.
4
Add steak to skillet. Cook, turning, until browned, about 10 minutes. Add tomato sauce, water, oregano, basil and garlic. Cover; bake until tender, about 45 minutes. Remove string. Slice steak into rolls.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To speed up the sauce preparation, use one 14-ounce can puréed stewed tomatoes in place of the tomato sauce, water and herbs.
Great Pairings
Classic Italian Bread Salad
Use day-old loaves of bread for this classic Italian salad. They are less expensive than freshly baked loaves and will also provide a firmer texture that holds up better when dressing is added.
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