Categories: Steak
Ingredients
- 1-1 1/4 lb beef flank steak
- 2 tbsp olive oil
- 2 medium leeks, sliced
- 2 garlic cloves, minced
- 3 tbsp snipped fresh basil
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Yukon Gold potatoes, cut into eighths
- 1 large onion, cut into thin wedges
- 14.5 oz can diced tomatoes with basil, oregano and garlic
Directions
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Score meat by making shallow diagonal cuts at 1-inch intervals, making diamond patterns on both sides. Place between two pieces of plastic wrap. Working from center to edges, use flat side of meat mallet to pound steak into a 12×8-inch rectangle. Remove wrap; set aside.
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In a large skillet heat 1 tbsp oil over medium-high heat. Add leeks and garlic. Cook 3-5 minutes or until leeks are tender. Stir in basil, salt and pepper. Remove from heat. Spread leek mixture evenly on one side of steak. Starting at a short end, tightly roll meat into a spiral. Tie four evenly spaced pieces of kitchen string around steak. In same large skillet heat remaining oil over medium-high heat. Brown meat on all sides in the hot oil. Transfer meat to a 2-quart rectangular baking dish.
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Arrange potatoes and onion wedges around meat in dish. Pour undrained tomatoes over beef and vegetables. Bake, uncovered, in a 350 oven for 1 1/4 to 1 1/2 hrs or until beef is tender. Transfer meat to a cutting board. Cut into serving-size pieces. Remove string. Serve with vegetables.