This is a home-style version of the Italian-American classic. The traditional dish uses small roulades of beef round, but here we use a whole flank steak because it’s quicker and easier to stuff and roll one large cut and the flank offers a wonderful flavor. If you want to build up the stuffing, add prosciutto or hearty greens like kale.
Category: Main Dish
Cuisine: not set
One 2 lb. flank steak
Kosher salt and freshly ground black pepper
1 cup grated mozzarella
3/4 cup freshly grated Parmigiano-Reggiano
1/3 cup fine dry breadcrumbs
12 large basil leaves torn into pieces
1/4 cup olive oil
1 large yellow onion cut into thin strips (about 1-1/2 cups)
1/2 cup red wine
One 28-oz. can whole tomatoes and their juices (3 puréed (preferably San Marzano)
1/4 tsp. crushed red pepper flakes
8 oz. white mushrooms quartered
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