Italian Stuffed Flank Steak

Not to long along I called my close friend, Charlie Robinson, to see if he had a recipe we could make for a group of friends. After going through lists of recipes, we couldn't decide on anything delicious enough for the occassion. We decided to take a break and watch some television where we flipped to the Food Network. Star chef Guy Fieri was making a "Stuffed Italian Flank Steak" on his hit show "Guy's Big Bite."

We were enamored at the steak stuffed with red bell peppers, sautéed garlic and onions, green onions and pepper jack cheese, and seasoned with salt and pepper. Soon after the show ended, we rushed to the grocery store to get the ingredients and quickly began preparing the stuffed flank steak.


INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1/2 cup onion, diced
• 3 tablespoons garlic, diced
• 1 (2 pound) flank steak
• Salt and freshly ground black pepper, to taste
• 1/2 cup carrots, thinly julienned
• 1/2 cup roasted red bell peppers, julienned
• 1/2 cup jalapeños
• 1/2 cup green onions, julienned
• 3/4 cup shredded pepper jack cheese
• 1/4 cup parsley leaves, chopped
• 2 (6-inch) bamboo skewars
• 1/2 cup all-purpose flour
• 2 tablespoons Italian seasoning
• 1/2 cup white wine
• 1 cup fire roasted tomato sauce
• 1/2 cup chicken stock
  

INSTRUCTIONS:

1. In a small sauté pan, add 1 tablespoon of olive oil, onions and garlic, and cook until translucent. Remove and let cool.
2. Cut into 1/4 inch pieces. Lightly season with salt and freshly ground black pepper.
3. Place carrots, red bell peppers, jalapeños, and green onions, in seperate layers over the first 5 inches of the steak lengthwise.
4. Top with garlic and onion mixture, then evenly coat with shredded pepper jack cheese and parsley.
5. Roll the flank steak, starting with the end that has the vegetables, firmly without pushing out the vegetables. Secure rolled steak with skewars.
6. Preheat oven to 300 degrees F.
7. In a medium sauté 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.
8. Remove flank steak from pan and blace on a baking sheet. Place in over for 15 minutes.
9. Place the sauté pan back of the burner and deglaze the white wine.
10. Stir, and reduce for 2 minutes, then add tomato sauce and chicken stock. Let mixture contine to reduce for 2 more minutes.
11. Remove the steak from oven and let rest for 15 to 25 minutes to let the jucies settle.
12. Slice on the bias 1/2 inch, shingle out, and top with sauce.