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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.
I’m so glad you liked it Mindy! It’s one of our favorites, and perfect for serving at a dinner party.
Do you marinate this flank steak in the fridge or in room temperature?
Hi Pia, that is a very good question! If only marinating for two hours, and the indoor temperature of your house is 72F or less, then I would marinate it at room temp, given that you are likely starting with a very cold steak and it’s a good idea to get it closer to room temp before cooking it so that it cooks evenly. Otherwise, chill it, and bring it out of the fridge an hour before you plan to cook it.
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.
Yes, I found it in Parade Magazine in the Chicago Tribune edition back in the 1990s; I also marinade overnight
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.
I’ve wanted to try this recipe all summer and finally did last night…. oh my god was it amazing!! I love flavorful dishes and this one was definitely that. I love what you chose to put in the stuffed center. If it’s alright with you, I’d like to post it on my blog with a link to your site of course. Hope that’s alright… it was too good not to recommend to my family and friends!
This dish was definitely very very flavorful! My husband thought the flavors were a bit strong, I guess it depends on your taste… At first I thought the lack of salt was going to make it bland, believe me it did not, I think the vinegar added that touch of salt I need (I like my foods saltier than most). It was good though, and didn’t take a lot of work at all, just extra time while it marinates (I just let it marinade overnight). I have never been disappointed with any of the recipes from this site!
I found this exact recipe in Parade Magazine (Boston Sunday Globe Supplement) about 15-20 years ago. I’ve made it several times always with raves. Don’t overdo the vinegar in the marinade, it make the meat a bit sour.