Nutrition Information (per serving)

20 g
646 mg
18 g
12 g
3 g
41 mg

2 Tbsp minced garlic
1¼ tsp dry oregano
¼ tsp sea salt
¾ tsp freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 cup Panko breadcrumbs
⅓ cup grated Parmesan cheese
1 Tbsp extra-virgin olive oil

1 flank steak, about 1¾ lb
2 tsp extra-virgin olive oil
1½ cups fresh diced tomatoes
½ cup red wine
4 cups Marinara Sauce

  1. Preheat oven to 400F.
  2. In a medium bowl, combine all ingredients for stuffing except for olive oil. Mix well. Drizzle olive oil over breadcrumb mixture and toss lightly.
  3. Cut flank steak in half lengthwise and tenderize with a fork. Pound each half with a meat mallet to about ¼-inch thick.
  4. Spread half of stuffing on each half of steak. Roll and skewer. Sear each half in a hot sauté pan with 1 teaspoon olive oil, moving around in a circle to brown all sides.
  5. Remove rolls from sauté pan and place in baking pan. Add wine to sauté pan and bring to a boil. Add tomatoes and marinara sauce. Simmer 5 to 10 minutes, or until sauce thickens. Pour over flank steak rolls. Place in oven and bake for 10 to 15 minutes, or until cooked to medium doneness. Slice each roll into 4 portions.
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