Wow…seriously amazing WOW.
I took the flank steak and pounded it with a meat tenderizer hammer. Flank steak can be a little tough and need the work.
Once I got it to about a 1/2″ thick, I spread some orange-fig compote, poured on some Parmigiano-Reggiano, added a blend of shaved Brussel sprouts, cauliflower, broccoli and then rolled it and tied it.
I first seared it using a cast iron skillet and then baked it at 350 degrees for about 40 minutes.
The sauce is basil, garlic, honey, salt, pepper and pine nuts.
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