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Flank Steak Mosaic

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet

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