Italian Cheese-Stuffed Flank Steak Recipe | Wisconsin Cheese
Savor the richness of Italian cheeses stuffed inside tender flank steak with our recipe featuring fontal, a modern take on fontina, and romano cheese.
Keywords
- italian cheese
- italian cheese recipe
- fontina
- fontina cheese
- romano
- romano cheese
- flank steak
- flank steak recipe
- cheese stuffed flank steak
Ingredients
- 1 beef flank steak or skirt steak (about 2 pounds)
- 1 teaspoon garlic powder
- Salt and pepper
- 1 cup chopped fresh Italian parsley
- 4 ounces Eau Galle Fontina cheese, shredded (1 cup)
- 2 ounces Eau Galle Romano cheese, grated (2/3 cup)
- 1/2 cup pine nuts, toasted
- 1/4 cup dry Italian-style or seasoned bread crumbs
- 5 garlic cloves, minced and divided
- 4 tablespoons olive oil, divided
- 1 medium onion, chopped
- 1 cup dry red wine
- 1 can (28 ounces) crushed San Marzano tomatoes
- 1 teaspoon minced fresh oregano
- Mashed potatoes
- Minced fresh Italian parsley
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