Words can't describe how great this tastes! This rolled and cheese stuffed flank steak is a hit every time we make it. We often use the leftover sauce on pasta…<br />Serves 6<br /><br />1 lb (500g) flank steak <br />Salt and fresh ground black pepper <br />6 oz (150g) grated mozzarella <br />3 oz (85g) freshly grated Parmesan<br />1/3 cup (75 mL / 65g) fine breadcrumbs <br />12 large (15g) basil leaves<br />1/4 cup (50 mL) olive oil <br />1 large yellow onion (or 2 small)<br />1/2 cup (125 mL) red wine <br />One can (28-oz. / 796 mL) whole tomatoes and their juices<br />1/4 tsp (1 mL) crushed red pepper flakes <br />8 oz.(225g) mushrooms quartered<br /><br />Place the breadcrumbs, mozzarella, Parmesan, and basil in a food processor and pulse to combine.<br />Butterfly the flank steak lengthwise and open it up like a book. Sprinkle and pat the stuffing evenly over the steak, then roll it up jelly roll–style. Tie with butcher twine in four or five places.<br />Heat half the oil in a Dutch oven over medium-high heat. Add the flank steak roll and brown until it releases from the pan. Turn and brown on all sides then transfer to a plate.<br />Add the remaining 2 Tbsp of oil along with the onion. Lower the heat to medium sprinkle with salt and cook, stirring, until the onion turns a light brown. Add the red wine and scrape up the brown fond from the bottom of the pan. Add the tomatoes & red pepper flakes and bring to a boil. Reduce to a simmer and place the meat and mushrooms into the broth. Cover and cook for about about 1½ hours, turning the meat occasionally. Slice and serve topped with the sauce and vegetables.
