Italian Party Flank Steak Recipes

Steps:

• In a bowl, combine the salad dressing mixes, oil and lemon juice. Brush over both sides of steak; place in a shallow dish. Cover and refrigerate for several hours or overnight. , Grill over medium-hot heat for 4 minutes on each side for medium, 5 minutes on each side for medium-well or until desired doneness is reached.

Steps:

• In a small saute pan, add 1 tablespoon olive oil, onions, and garlic and cook until translucent. Remove and let cool.
• Tenderize flank steak with a meat mallet and cut into 1/4-inch pieces, approximately 5 by 8 inches long. Lightly season with salt and freshly ground black pepper.
• Place carrots, red bell peppers, sun-dried tomato, and green onions in separate layers over the first 5 inches of the steak lengthwise. Top with garlic and onion mixture, then evenly coat with shredded mozzarella cheese and parsley.
• Roll flank steak, starting with end that has vegetables, firmly without pushing out vegetables. Secure rolled steak with skewers.
• To a rimmed plate stir the flour and Italian seasoning together and dredge the rolled flank steak, coating evenly.
• Preheat oven to 300 degrees F.
• In a medium saute pan heat 2 tablespoons olive oil and when hot add the rolled flank steak, searing on all sides for about 4 to 5 minutes until golden brown. Remove the flank steak from the pan and place on a baking sheet. Place in preheated oven for 15 minutes or until internal temperature reaches 135 degrees F. on an instant-read thermometer.
• Place the saute pan back on burner and deglaze with the white wine. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture continue to reduce for 2 more minutes. Remove the steak from the oven and let rest. Slice on the bias 1/2-inch, shingle out, and top with sauce.

Steps:

• To butterfly flank steak: With long end of the steak facing you, run a thin sharp knife through the middle thickness of meat, leaving about 1/2 inch at the long opposite end to make a "hinge." flip meat open to resemble a butterfly.
• Combine marinade ingredients (oil, vinegar, garlic, parsley, black pepper) in a zip-lock bag and add butterflied steak and marinate for 2 hours or overnight in refrigerator.
• To make pimento if using fresh red bell peppers: Preheat broiler. Halve peppers lengthwise; remove seeds. Place, skin-side up on a broiler tray, 4 inches from heat. Broil until skins are charred black. Seal peppers in a plastic bag for 15 minutes to steam. Slip off skins.
• Once steak is done marinading, remove and scrape off any excess marinade. Lay meat opened on a long piece of aluminum foil on a flat surface. Reserve marinade. Preheat oven to 350°F.
• Place the 4 pepper halves on top of steak to cover it. Sprinkle with 1 tablespoon of parsley. Cover with prosciutto slices. Arrange basil leaves in a single layer over complete surface of prosciutto. Sprinkle the surface with grated Parmesan, the remaining 2 tablespoons parsley and black pepper.
• With the long side of the layered steak facing you, lift it from the foil and roll it tightly away from you. It should look like a jelly roll.
• With 6 pieces of kitchen string, 8 inches long, tie the steak at 2 to 3 inch intervals. Slip the strings under and around the roll.
• Place steak in shallow baking dish and pour marinade over the top. Bake for 30 minutes, basting twice. Let rest for 15 minutes before slicing.
• Carefully cut into 1/2 in slices, discarding string. Arrange on a serving platter garnished with watercress.