19 Ingredients
  • One 1 1/2- to 2-pound flank steak
  • Salt and freshly ground black pepper
  • 2 large eggs, beaten
  • 1 cup seasoned breadcrumbs
  • 1 cup grated Pecorino Romano
  • 3/4 cup fresh flat-leaf parsley leaves, minced
  • 3 cloves garlic, minced
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/4 cup dry red wine
  • Jeff Mauro's Marinara Sauce, recipe follows
  • Jarred hot giardinera, optional
  • 3 tablespoons olive oil
  • 8 cloves garlic, minced
  • 1/2 large yellow onion, diced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • Two 28-ounce cans crushed tomatoes
  • Salt and freshly ground black pepper
Nutrition
697
35% daily value
6 servings
                                       
                                           
     

Fat

63% 41

Saturated

60% 12

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 4

Carbs

13% 40

Carbs (net)

- 33

Fiber

31% 8

Sugars

- 14

Sugars, added

- 0

Protein

90% 45

Cholesterol

58% 175

Sodium

50% 1197

Calcium

45% 450

Magnesium

29% 117

Potassium

42% 1483

Iron

48% 9

Zinc

47% 7

Phosphorus

86% 599

Vitamin A

13% 120

Vitamin C

64% 39

Thiamin (B1)

33% 0

Riboflavin (B2)

31% 1

Niacin (B3)

70% 14

Vitamin B6

67% 1

Folate equivalent (total)

26% 106

Folate (food)

- 81

Folic acid

- 15

Vitamin B12

34% 2

Vitamin D

0% 1

Vitamin E

37% 7

Vitamin K

208% 166
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