Flank Steak Mosaic

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Sep. 29, 2009


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: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2845Calories from Fat 913

 % Daily Value*

Total Fat 94 g144.6%

Saturated Fat 35 g175%

Trans Fat 0 g


Sodium 5968 mg248.67%

Total Carbohydrates 54 g18%

Dietary Fiber 15 g60%

Sugars 16 g

Protein 303 g606%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet