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Ingredientes
- 2 lb Flank Steak, pounded flat
- 1 sm Yellow Onion, Diced
- 1/4 c. Sun-dry Tomatoes, minced
- 1/4 c. fresh Jalapenos, minced WEAR GLOVES
- 2 Tbsp. Garlic, chopped
- 1 tsp dry Oregano
- 1 c. Parmesan Cheese, grated
- 1/3 c. Italian Bread Crumbs
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. White Wine
- 1 tsp Warm Sauce
Direcciones
- Pre-heat oven to 450-F degrees; lightly oil a baking sheet with extra virgin olive oil, and set aside.
- Lay the steak or possibly steaks flat and lb. the meat till it is about one-quarter to three-eighths inch thick and of consistent width throughout. The pounding accelerates your cooking time and makes for a tender steak, so do not skimp on this step.
- In a medium mixing bowl, blend together the diced onions, minced tomatoes, jalapenos, garlic, oregano, Parmesan cheese, and bread crumbs. Spread the stuffing mix in an even layer over the steak.
- Roll the steak up, jelly-roll style, and tie the roll every two to three inches with butcher's twine.
- Hot the extra virgin olive oil in a heavy skillet over medium-high heat and sear the outside layer of the rolled and stuffed flank steak proportionately on all sides. Expect to cook a few min and turn regularly to proportionately brown the rolled meat.
- Place the seared meat roll on the prepared baking sheet and slice 2- to 3 inch wide medallions from the roll, trying to make sure your butcher's twine ends up centered around the medallion. Place the medallions on the baking sheet and bake for about 25 min, turning once if you like.
- Meanwhile, scrape any residue from the skillet used to sear the steak and de-glaze with the white wine. Add in warm sauce and reduce the heat. As an option, you can add in a bit of cornstarch with a few tsp. of water if you prefer a thicker sauce. Otherwise, stir the sauce till smooth and strain before serving over the hot steak medallions.
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