INGREDIENTS
4 each Peak® green onions chopped (247091)
1 red bell pepper, diced (914985)
½ Cup Piancone® red cooking wine (609633)
3 cloves Peak® garlic, roughly chopped (283987)
6 Tablespoons (divided in half) Raffinato® grated Parmesan cheese (246295)
½ Cup Raisins
½ Cup Roam® Italian seasoned bread crumbs (564877)
1 Cup Silver dollar mushrooms sliced (61377)
2 cans (56oz) Piancone® whole peeled plumb tomatoes (105582)
1.Preheat oven to 350 degrees.
2.Combine stale bread, 3T grated parm, red pepper, green onions and mushrooms. Spoon stuffing mix onto steak, leaving a 1” borde (to avoid stuffing from pushing out when rolling and picking).
3.Cube butter and toss evenly on top of stuffing mix.
DIRECTIONS
4.Roll beginning with the long edge of steak and secure with wooden toothpicks. Place steak seam-side down in an oven proof baking dish.
5.Combine tomatoes, red wine and remaining grated parm and stir to combine.
6.Pour tomato mixture over rolled flank.
7.Roast in preheated oven till internal temperature reads about 160 degrees for a medium doneness.
8.Let rest in baking dish for 5 minutes before slicing and serving with sauce and drippings from baking dish.