Herb-Infused Flank Steak Roll-Up
Elevate your dinner experience with this Herb-Infused Flank Steak Roll-Up, a delightful and elegant dish perfect for gatherings. Flank steak, known for its rich flavor and tenderness when properly cooked, is rolled with a savory mixture of sautéed onions, garlic, and earthy mushrooms, all enveloped in fresh herbs and seasoned breadcrumbs. This recipe allows for flexibility with ingredients, making it easy to adapt based on what you have on hand—like using pitas instead of breadcrumbs. With its impressive presentation and mouthwatering aroma, this dish is sure to impress your family and guests alike.
8
Servings
450
Calories
15
Ingredients
Ingredients
Flank steaks
2 lbs (whole)
Butter
2 tablespoons (unsalted)
Onion
1 cup (chopped)
Garlic cloves
3 (minced)
Mushrooms
1/4 cup (chopped)
Canned tomato
1 cup (drained and chopped)
Fresh parsley
1/4 cup (chopped)
Breadcrumbs
2 cups (plain or seasoned)
Dried oregano
1/2 teaspoon (dry)
Dried basil
1/2 teaspoon (dry)
Salt
1 teaspoon (to taste)
Pepper
1/2 teaspoon (to taste)
Egg
1 (slightly beaten)
Oil
as needed (for browning)
Red wine
1/2 cup (dry)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the flank steak by scoring it in a diamond pattern on both sides; this helps it absorb the flavors and tenderize the meat as it cooks.
3
In a skillet over low heat, melt the butter. Sauté the chopped onion, minced garlic, and chopped mushrooms until the onions are translucent and the mushrooms are tender, about 5-7 minutes.
4
Remove the skillet from heat and stir in the breadcrumbs, chopped tomatoes, beaten egg, parsley, oregano, basil, salt, and pepper until well combined.
5
Spread the filling mixture evenly over the flank steak, leaving a small border around the edges.
6
Carefully roll the flank steak from the shorter end, creating a tight roll. Secure the roll with kitchen twine or toothpicks at intervals.
7
In a flameproof casserole, heat a small amount of oil over medium-high heat. Carefully brown the stuffed flank steak on all sides, about 3-4 minutes per side.
8
Once browned, pour the red wine over the steak, cover the casserole, and transfer it to the preheated oven.
9
Bake for approximately 2 hours, or until the meat is tender. Allow the steak to rest for 10 minutes before slicing into rounds for serving.
Nutrition Information
19g
Fat
22.5g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Flank Steak Roll-Up?
It is an elegant dish featuring flank steak rolled with a savory mixture of sautéed onions, garlic, mushrooms, and fresh herbs.
How many people does this recipe serve?
This recipe is designed to serve 8 people.
What cut of meat is required?
You will need 2 pounds of flank steak.
How should I prepare the flank steak before adding the filling?
Score the steak in a diamond pattern on both sides to help it absorb flavors and tenderize.
What is the purpose of scoring the meat?
Scoring helps the meat absorb flavors more effectively and ensures it becomes tender during the long cooking process.
What are the main filling ingredients?
The filling consists of butter, onion, garlic, mushrooms, breadcrumbs, canned tomatoes, egg, and various herbs.
Can I substitute breadcrumbs with something else?
Yes, you can use pitas instead of breadcrumbs if that is what you have on hand.
At what temperature should the oven be preheated?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How long should I sauté the onions and mushrooms?
Sauté them for about 5 to 7 minutes until the onions are translucent and the mushrooms are tender.
Which herbs are used for the infusion?
The recipe uses fresh parsley, dried oregano, and dried basil.
What role does the egg play in the recipe?
One slightly beaten egg is used to bind the filling mixture together.
How do I secure the steak once it is rolled?
Secure the roll with kitchen twine or toothpicks at regular intervals.
Do I need to brown the steak before baking?
Yes, brown the stuffed flank steak on all sides in a flameproof casserole for 3 to 4 minutes per side.
What liquid is added to the casserole before baking?
One half cup of dry red wine is poured over the steak before it goes into the oven.
How long does the steak need to bake?
The steak should bake for approximately 2 hours until the meat is tender.
Why should the steak rest after cooking?
Allowing the steak to rest for 10 minutes helps the juices redistribute, making it easier to slice and more flavorful.
How should the finished steak be served?
Slice the steak roll into rounds for an impressive and elegant presentation.
How many calories are in one serving?
Each serving contains approximately 450 calories.
What is the protein content of this dish?
This recipe provides 35 grams of protein per serving.
How much fat is in a serving?
There are 19 grams of fat per serving.
What is the carbohydrate count?
Each serving contains 22.5 grams of carbohydrates.
How much onion should I use?
The recipe calls for 1 cup of chopped onion.
How many garlic cloves are needed?
You will need 3 minced garlic cloves.
What type of tomatoes are best?
Use 1 cup of canned tomatoes that have been drained and chopped.
What kind of wine should I use for cooking?
A dry red wine is recommended for this recipe.
How much breadcrumbs are required?
The recipe uses 2 cups of plain or seasoned breadcrumbs.
Is this recipe suitable for dinner parties?
Yes, it is described as an elegant dish with an impressive presentation, perfect for gatherings.
How much butter is used for the filling?
Two tablespoons of unsalted butter are used to sauté the filling ingredients.
Should the tomatoes be drained?
Yes, the canned tomatoes should be drained and then chopped.
Can I use fresh herbs instead of dried?
While the recipe specifies dried oregano and basil, fresh herbs can be used, though you may need to adjust the quantities.