Italian Cheese-Stuffed Flank Steak

Instructions

1. Heat oven to 300°F.
2. Cut flank steak with a sharp knife horizontally from the long side to within 1/2 inch of edge. Open steak; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap. Season with garlic powder, salt and pepper.
3. Place the parsley, fontal, romano, pine nuts, bread crumbs and 2 garlic cloves into a food processor; cover and process until mixture is combined. While processing, slowly drizzle in 2 tablespoons olive oil until blended.
4. Spread cheese mixture over steak to within 1/2 inch of edges. Roll up tightly, jelly-roll style, starting with a long side. Secure with twine. Season with salt and pepper.
5. Warm remaining olive oil in a large ovenproof Dutch oven over medium-high heat. Add steak; cook for 2-3 minutes on each side or until browned. Transfer steak to a plate; tent with aluminum foil.
6. Reduce heat to medium. Add onion to the same pan; cook and stir for 2-3 minutes or until crisp-tender. Add remaining garlic; cook and stir for 1 minute. Add wine. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Reduce heat; add tomatoes and oregano. Bring to a boil, stirring constantly. Cook and stir for 5-6 minutes or until sauce is reduced by half. Season with salt and pepper.
7. Carefully return steak to the pan. (Pan will be hot!) Bake, covered, for 1 1/2 to 2 hours or until a thermometer inserted into meat reads 145°F, basting with the sauce every 30 minutes.
8. Transfer steak to a cutting board; tent with aluminum foil. Let rest for 10 minutes. Discard twine. Cut into 1/2-inch slices. Serve steak with sauce and mashed potatoes. Garnish with parsley.