Stuffed Flank Steak with Sundried Tomato Pesto Filling
Juicy flank steak rolled with Sundried Tomato Pesto, herbs, and cheese. An easy yet impressive dinner packed with bold flavor and infused olive oil.
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Cooking tools:
- Instant-read thermometer
- Meat tenderizer
- Butcher's twine
- Pepper mill
- Grater
- Roasting pan
- Oven
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Aluminum foil
- Measuring cup
- Measuring spoon
Ingredients
- ½ jar Sundried Tomato Seasoning & Pesto
- ⅓ cup Extra Virgin Olive Oil
- ½ cup water
- ½ cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- 1 tablespoon prepared horseradish
- 1 teaspoon freshly ground black pepper
- 24 ounces beef flank steak
- 2 teaspoons canola oil (for browning)
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