RECIPES

Italian Cheese-Stuffed Flank Steak

Wisconsin Cheese Italian Cheese-Stuffed Flank Steak  Recipe
Active Time
1 Hour
Servings
6

Ingredients

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fontina or Romano can be used in this recipe.

Instructions

  1. Heat oven to 300°F.
  2. Cut flank steak with a sharp knife in half horizontally from the long side to within 1/2 inch of edge, taking care not to cut all the way through. Open steak; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap. Season with the garlic powder, salt and pepper.
  3. Place the parsley, fontina, romano, pine nuts, bread crumbs and 2 garlic cloves into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in 2 tablespoons olive oil until blended.
  4. Spread cheese mixture over steak to within 1/2 inch of edges. Roll up tightly, jelly-roll style, starting with a long side. Secure with twine. Season with salt and pepper.
  5. Warm remaining olive oil in a large ovenproof Dutch oven over medium-high heat. Add steak; cook for 2-3 minutes on each side or until browned. Transfer steak to a plate; tent with aluminum foil.
  6. Reduce heat to medium. Add onion to the same pan; cook and stir for 2-4 minutes or until crisp-tender. Add remaining garlic; cook and stir for 1 minute. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Reduce heat; add tomatoes and oregano. Bring to a boil, stirring constantly. Cook and stir for 5-6 minutes or until sauce is reduced by half.
  7. Remove from the heat. Season with salt and pepper. Carefully return steak to the pan. (Pan will be hot!) Bake, covered, for 1 1/2 to 2 hours or until a thermometer inserted into meat reads 145°F, basting with the sauce every 30 minutes.
  8. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices. Serve steak with sauce and mashed potatoes. Garnish with parsley.

Recipe Tip

This recipe was tested with cabernet franc wine.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Master Cheesemaker Steve Bechel has made cheeses at Eau Galle Cheese since 2000. “It's been over 20 years, and I’m still learning daily,” shares Steve. As part of the Cheese Merchants brand and under Steve’s guidance, Eau Galle Cheese crafts artisanal asiago, fontina, parmesan and romano cheeses by hand.

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