Italian Cheese-Stuffed Flank Steak Recipe

Italian Cheese-Stuffed Flank Steak Recipe

www.wisconsincheese.com

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
View full recipe on www.wisconsincheese.com

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Cooking tools:

  • Cutting board
  • Chef's knife
  • Mixing bowl
  • Measuring cup
  • Spoon
  • Skillet
  • Saucepan
  • Baking dish
  • Butcher's twine
  • Oven
  • Stove
  • Tongs
  • Aluminum foil

Ingredients

  • 1 beef flank steak or skirt steak (about 2 pounds)
  • 1 teaspoon garlic powder
  • Salt
  • 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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