Prep Time 20 mins Cook Time 30 mins Total Time 50 mins
Rollè Italian Stuffed Flank Steak, the perfect family dinner meal recipe, an easy baked stuffed meat dish. Delicious Italian.
Course: Main Dish
Servings: 6 servings
Calories: 245 kcal
1 1/2 pounds flank steak have your butcher butterfly or split the meat down the center so it lays flat and then run it through his meat tenderizer. You can also tenderize it at home with a mallet with the ridges on it made for tenderizing meat
1-2 cloves garlic
2 1/2 teaspoons oregano
5 slices mortadella or Prosciutto di Parma
1 cup arugula chopped also known as rocket
2 carrots chopped
1/2 teaspoon salt (less if using Prosciutto)
2 tablespoons olive oil
1/2 cup water
1/4 cup white wine
On a cutting board, layer flank steak with chopped garlic, 1 – 1 1/2 teaspoons of oregano, 7 slices of mortadella (if using prosciutto I removed the excess fat around the slices) cover as best as possible with prosciutto and top with chopped rucola, roll up tightly and tie with string.
Add 2 tablespoons of olive oil to a medium sized baking pan (with lid), place the rolled up flank steak in the pan and brown on both sides on medium high heat, add the wine and heat until evaporated then add the chopped carrots, sprinkle with 1 teaspoon of oregano and 1/4 teaspoon of salt. I really like oregano so I sprinkled a little extra on the meat and a pinch of salt also.
Add the water, cover and heat on medium till boiling, then lower heat and continue to cook for 30-35 minutes, remove flank steak from pan, and let cool for 10-15 minutes, while flank is cooling, mash carrots in pan and continue to heat (raising the heat) till some of the water evaporates (if most of the water has evaporated, then skip this part) remove string and cut flank into slices , add slices to pan and heat through, serve immediately.