The Art of Preparing the Foods You Love to Eat
		Stuffed Flank Steak Italian Style This dish gets better the longer you simmer the beef. So plan ahead and get everything ready before you go to work or start your daily activities. When you get home, brown the rolled steak and simmer for two hours or more for a satisfying and simply Italian treat! 1 (1 1/2 pound) flank steak 1 tablespoon olive oil salt and freshly ground pepper 1/4 cup pine nuts, toasted 6 ounces prosciutto ham, thinly sliced 1/2 cup Mozzarella cheese, grated 1/2 cup Romano cheese, grated 2 tablespoons fresh parsley, chopped 2 tablespoons olive oil 4 to 6 large garlic cloves, minced, about 2 tablespoons 2 tablespoons fresh parsley, chopped 1 (28 ounce can) chopped tomatoes 1 (28 ounce can) whole tomatoes 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 8 ounces Mostaccioli or Penne pasta Preheat oven to 325 degrees. 1. Use a meat mallet to pound the flank steak to 1/4 inch thickness. 2. Season both sides of the steak by brushing with olive oil and sprinkling with salt and pepper. 3. Sprinkle the pine nuts on top of the steak. HELPFUL HINT: Toast pine nuts by placing on a baking sheet. Toast for 5 minutes at 350 degrees. The pine nuts should just begin to turn golden brown and exude a small amount of oil. 4. Lay the prosciutto on top of the pine nuts. Top with both cheeses. Pat down the filling onto the steak leaving about a 1/2 inch border. 5. Roll the steak from the wide end jelly roll style making sure that the stuffing does not all out. Secure the roll with toothpicks and butcher string. 6. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Brown the rolled steak on all sides and remove it to a platter. Reduce the heat of the skillet to medium. 7. Add the minced garlic and parsley to the pan, stirring to prevent burning. Add the chopped tomatoes, whole tomatoes and herbs to the pan. Stir. 8. Place the stuffed steak back into the pan. Spoon the sauce over top. Cover the pan and place it in the oven. Turn the steak after one hour. Cook for one hour more. 9. Remove the flank steak to a platter to rest for at least 10 minutes before carving. Remove toothpicks and string. 10. Prepare the past according to the directions on the package. Drain well. SETTING THE SCENE: Slice the flank steak into 6 to 8 1/2 inch pieces. Place 1 to 2 slices on a dinner plate. Spoon a generous amount of sauce over top. Toss the remaining sauce with the pasta. Serve the pasta on the plate and sprinkle with fresh Romano cheese. Serve with steamed green beans. Serves 4 Preparation time about 20 minutes plus braising. Step-By-Step Illustrations Sprinkle toasted pine nuts over the pounded flank steak Layer the flank steak with cheese and fresh parsley Roll up the flank steak and secure with butchers string and skewers Place the browned, rolled flank steak in the sauce to simmer. Serve slices of stuffed flank steak with pasta and a fresh veggie. Pine nuts add a distinctive taste to this dish. Toasting them makes all of the difference. Remember that you can substitute with what you have on hand. You may try a filling of Ricotta cheese and cooked spinach or a combination of chopped sun dried tomatoes, fresh basil and Goat cheese. It's all up to you. If you like this simple recipe, take a look at the one for Stuffed Chicken Breasts with Ham and Swiss Cheese. Be one of Jorj's recipe testers. Fill out a recipe worksheet today!	By Recipe Title At Home in the Kitchen is a fresh, new approach to cooking with: Instructions on kitchen organization More than 250+ easy, fun and delicious recipes A step-by-step format, with no more than 10 steps per recipe Buy Now To puree veggies for creamy winter soups, nothing works better than an immersion blender. We recommend the Braun Speed Hand Blender and Chopper. Sign up for our monthly food newsletter at BlueSuitMom.com to get the latest cooking tips and entertaining ideas.