Stuffed chicken roll recipes

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Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.

Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes.

Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Return the beef roll to the pot.