Recipe courtesy of Wholly Cow Market
1½ lbs. flank steak (tenderized)
6 cloves garlic (peeled)
1½ c. croutons
2 Tb. Italian parsley (chopped)
½ tsp. salt
2 T. Olive Oil
2 T. Butter
Heat oven to 400°F.
In a small saucepan, cover the garlic cloves with water and simmer until softened - about 20 minutes. Add more water if necessary. Drain and let cool.
Combine the softened garlic, croutons, parsley, salt, and olive oil in a small bowl; or mortar and crush ingredients until a coarse paste is formed. Spoon paste on top of flank steak.
Roll steak with the grain (lengthwise) and fasten with kitchen string or toothpicks.
Melt butter in a skillet and saute the steak on all sides until golden brown.
Place the steak in an oven-proof pan and bake at 400°F for 10 minutes.
Reduce the heat to 225° and continue roasting for approximately 1½ hours.
To serve, slice the flank steak across the grain in approximately two-inch rounds. Remove strings and lightly drizzle steak with olive oil if desired. Garnish each round with parsley.