No ImageRolled Stuffed Flank Steak

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  1. Mindy

    This is a show-stopper! Elegant in presentation, easy to make, and delicious. We served it at a dinner party along with roasted rainbow baby carrots and fingerling potatoes.


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  2. Pia

    Do you marinate this flank steak in the fridge or in room temperature?

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  3. Stephanie Brown

    Our family has been making this for years, cut the recipe out of some newspaper decades ago. Switched out the Parmesan for thinly sliced mozzarella and it’s delicious. The only issue I’ve ever had is keeping it hot, anyone else have that problem? After 15 minutes resting it seems to cool off a lot.

  4. Dan Keefe, Montclair, New Jersey

    Yes, I found it in Parade Magazine in the Chicago Tribune edition back in the 1990s; I also marinade overnight

  5. Jat

    Made this and it went down a treat. was stuck for side dish, but served with roast potatoes with italian herb, steamed carrots and mushrooms.

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