20 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 giardiniera, 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
  • Salt and freshly ground black pepper
Nutrition
527
26% daily value
8 servings
                                       
                                            high-​fiber
     

Fat

47% 31

Saturated

45% 9

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 3

Carbs

10% 31

Carbs (net)

- 25

Fiber

24% 6

Sugars

- 11

Sugars, added

- 0

Protein

68% 34

Cholesterol

44% 131

Sodium

38% 906

Calcium

34% 343

Magnesium

21% 90

Potassium

24% 1129

Iron

36% 7

Zinc

48% 5

Phosphorus

64% 451

Vitamin A

10% 87

Vitamin C

32% 29

Thiamin (B1)

31% 0

Riboflavin (B2)

30% 0

Niacin (B3)

65% 10

Vitamin B6

78% 1

Folate equivalent (total)

20% 79

Folate (food)

- 61

Folic acid

- 11

Vitamin B12

63% 2

Vitamin D

3% 0

Vitamin E

36% 5

Vitamin K

106% 127

Sugar alcohols

- 0

Water

- 287
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