Herb Steak

Flank steak is something I also never cooked with before. I thought it was an inferior cut of meat and didn’t want to waste my time cooking something that I thought would be dry and tough.

Oh how wrong I was. I have since discovered that flank steak is absolutely delicious. If you cook it correctly!

This was a wonderful recipe. Spreading the steaks with butter and rolling the herbs inside give the meat so much flavor.

The butter helps to keep the meat moist. And it infuses the steaks with a lovely butter flavor.

I used fresh herbs from the garden. I love fresh herbs. If the garden wasn’t in bloom, I would have used dried. I think it would have been good that way too.

I used a wide egg noodle. The wide noodles stood up nicely to the thick sauce.

I did add a small amount of butter to the noodles before tossing them with the parsley. I believe this helped the parsley stick to the noodles quite nicely.

The sauce is a very thick tomato sauce. It had a nice heft to it.

This dish was very filling! I had three portions left over - but of course, we only have three people in the house.

Watch The Video

STEAK ROLL UPS WITH NOODLES

1 1/2 Pounds Flank Steak

3 Tablespoons Butter

1/2 Teaspoon Thyme

1/4 Teaspoon Sage

1/4 Teaspoon Basil

3 Tablespoons Fat

3 1/2 Cups Diced Tomatoes

6 Ounces Tomato Paste

1 Cup Chopped Onion

2 Teaspoons Salt

1/4 Teaspoon Pepper

1 1/2 Teaspoons Chili Powder

1 Clove Garlic

12 Ounces Broad Noodles

1/4 Cup Chopped Parsley

Pound steak thinly. Spread with butter. Sprinkle with herbs. Roll as a jelly roll and tie with string. Brown in hot fat on all sides. Add tomatoes, tomato paste, onion, salt, pepper, chili powder and garlic. Cover and simmer for 1 1/2 hours. Remove garlic. Cook noodles in boiling, salted water. Drain. Add half the parsley to the noodles and arrange on a platter. Remove string from steak and cut into 1/2 inch slices. Arrange over noodles. Spoon sauce over all. Garnish with remaining parsley.