You are here

Flank Steak Mosaic

admin's picture
  Flank steak 3 Pound, butterflied (1 Large)
  Red wine 1 Cup (16 tbs)
  Soy sauce 1⁄4 Cup (4 tbs) (Oriental)
  Garlic 1 Clove (5 gm), minced
  Egg omelet 2 , cut into 0.5 inch strips
  Carrots 1⁄2 Pound, peeled and cut into julienne
  Green beans 1⁄2 Pound, trimmed and blanched
  Pitted green olives 1 Tablespoon
  Canned pimientos 3⁄4 Ounce, cut into 0.25 inch strips (1 Can)
  Bacon slices 5

Marinate flank steak in wine, soy sauce and garlic for 2 hours.
Remove steak from marinade, pat dry, and lay on a flat surface.
Working left to right, arrange 2 rows of omelet strips the length of steak.
Top the 2 rows with 2 or 3 layers more of omelet strips.
Lay carrots in rows alongside the omelet 3 wide and 3 high.
Repeat with green beans.
On other side of the omelet, place 1 row of olives and next to them, 1 row of pimientos, 3 layers high.
Roll the steak tightly towards you, tucking meat closely around the vegetables.
Wrap bacon around roll and tie securely at 1/2 inch intervals.
Preheat oven to 350°F.
Bake the roast for 30 minutes, basting twice with reserved marinade.
Put under broiler briefly to brown the bacon.
Cool, and cut into 1/2 inch thick slices.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2845 Calories from Fat 913

% Daily Value*

Total Fat 94 g144.1%

Saturated Fat 35.9 g179.5%

Trans Fat 0 g

Cholesterol 810.4 mg270.1%

Sodium 5968.3 mg248.7%

Total Carbohydrates 54 g17.9%

Dietary Fiber 15.4 g61.5%

Sugars 16.5 g

Protein 303 g605.1%

Vitamin A 769% Vitamin C 55%

Calcium 9.7% Iron 79.7%

*Based on a 2000 Calorie diet


Flank Steak Mosaic Recipe