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

1. 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.

2. 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.

3. 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.

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