Nutrition Information (per serving)
calories
256
protein
20 g
sodium
646 mg
carbohydrates
18 g
fat
12 g
fiber
3 g
cholesterol
41 mg
Servings
8
Ingredients
Stuffing
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
Instructions
- Preheat oven to 400F.
- In a medium bowl, combine all ingredients for stuffing except for olive oil. Mix well. Drizzle olive oil over breadcrumb mixture and toss lightly.
- Cut flank steak in half lengthwise and tenderize with a fork. Pound each half with a meat mallet to about ¼-inch thick.
- 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.
- 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.
