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Flank Steak Mosaic Recipe
|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)|
Serving size: Complete recipe
Calories 2845 Calories from Fat 913
% Daily Value*
Total Fat 94 g144.1%
Saturated Fat 35.9 g179.5%
Trans Fat 0 g
Cholesterol 810.4 mg
Sodium 5968.3 mg248.7%
Total Carbohydrates 54 g17.9%
Dietary Fiber 15.4 g61.5%
Sugars 16.5 g
Protein 303 g605.1%
Vitamin A 769% Vitamin C 55%
Calcium 9.7% Iron 79.7%
*Based on a 2000 Calorie diet
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 350Â°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.