Name: Stuffed Flank Steak
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Ingredients: ½ cup breadcrumbs; ½ tsp dried Italian seasoning; 1 clove garlic, chopped; ⅔ cup Pecorino Romano cheese (not kosher with meat); ⅓ cup provolone cheese (not kosher with meat); 1 cup pareve vegan grated cheese (instead of both cheeses); 2 tbsp chopped parsley; 2 tbsp olive oil; salt and black pepper; 1 flank steak; 2 tbsp olive oil; 1 cup dry white wine; 3¼ cups tomato juice; Italian seasoning, salt and pepper

How I make it

In a food processor, mix the breadcrumbs, garlic, herbs and cheeses (or vegan cheese). Add 2 tbsp oil, salt and pepper.
Lay the steak on the counter and spread the filling evenly over it.
Roll the steak up and tie it with kitchen twine so it's tightly sealed.
Preheat the oven to 350°F (180°C).
In an ovenproof pot or skillet, heat 2 tbsp oil and brown the steak on all sides, about 8 minutes.
Add the wine and bring to a boil. Add the tomato juice and season with a little Italian seasoning, salt and pepper.
Partly cover the steak with foil and bake for 30 minutes.
Turn the steak, spoon some sauce over it and bake for another 30 minutes. Turn again and bake 30 minutes more.
Remove the steak, slice and serve with the sauce.

Stuffed Flank Steak Draft

What you need

Filling

Steak and sauce

How I make it