From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS for Marinara Sauce:
INGREDIENTS for Flank Steak:
TO PREPARE:
1. Prepare Marinara Sauce: In a medium saucepan, heat the oil over medium heat, and saute the onion and garlic until translucent. This will take about 5 minutes.
2. Stir in the tomatoes, peppers and basil. Cover pan, reduce heat, and simmer 25 minutes.
3. Puree mixture in a blender or food processor. Return to the saucepan and simmer, uncovered, until thick, about 20 minutes.
4. Season sauce with salt and pepper. May be made a day ahead.
5. Place the flank steak on a flat surface.
6. With a sharp knife, slice lengthwise along the grain to make a pocket. This may be done by the butcher. Rub the inside of the pocket with marjoram.
7. Open the pocket and in it layer the salami, onions and cheese. Secure tightly with wooden toothpicks to close the opening.
8. Put the meat in a shallow dish and season with the pepper.
9. Pour the wine over the meat and marinate at room temperature for several hours, turning once.
10. Grill over medium coals for about 8-10 minutes on each side for rare.
11. Remove to a carving board and cut across the grain of the meat in 1/2-inch slanting slices. Serve with warm Marinara Sauce.
SERVES: 4
- 1 Tablespoon olive oil
- 1/2 medium onion, chopped
- 2 medium garlic cloves, minced
- 1 pound plum tomatoes, chopped, or 1 (28-ounce) can plum tomatoes, drained
- 2 red bell peppers, cored, seeded and chopped
- 3/4 cup fresh chopped basil
- Salt and pepper to taste
INGREDIENTS for Flank Steak:
- 1 flank steak, 1-1/2 – 2 pounds
- 2 teaspoons dried marjoram
- 1/4 pound hard salami, sliced
- 2/3 cup thinly sliced red onions
- 2 cups grated Mozzarella cheese
- Freshly ground pepper
- 1 cup dry red wine
TO PREPARE:
1. Prepare Marinara Sauce: In a medium saucepan, heat the oil over medium heat, and saute the onion and garlic until translucent. This will take about 5 minutes.
2. Stir in the tomatoes, peppers and basil. Cover pan, reduce heat, and simmer 25 minutes.
3. Puree mixture in a blender or food processor. Return to the saucepan and simmer, uncovered, until thick, about 20 minutes.
4. Season sauce with salt and pepper. May be made a day ahead.
5. Place the flank steak on a flat surface.
6. With a sharp knife, slice lengthwise along the grain to make a pocket. This may be done by the butcher. Rub the inside of the pocket with marjoram.
7. Open the pocket and in it layer the salami, onions and cheese. Secure tightly with wooden toothpicks to close the opening.
8. Put the meat in a shallow dish and season with the pepper.
9. Pour the wine over the meat and marinate at room temperature for several hours, turning once.
10. Grill over medium coals for about 8-10 minutes on each side for rare.
11. Remove to a carving board and cut across the grain of the meat in 1/2-inch slanting slices. Serve with warm Marinara Sauce.
SERVES: 4
