One of my favorite food blogs out there is The Pioneer Woman, and I love her show on Food Network too! I was reading through her site on my lunch break when I stumbled upon her recipe for an Italian Pot Roast. Everything about this meal sounded amazing… except the four hour cook time. It is a pot roast after all!
Taking inspiration from this recipe, I created my own Italian dish using a flank steak which will cook up far more quickly than a roast. I really wanted to bulk up on the vegetables in this dish, so I also took inspiration from the anti pasto that my mom makes at every family party and added button mushrooms and greens which I knew would go well with the artichoke hearts and roasted red peppers. And getting to share some of my favorite ingredients with Nick – who wasn’t 100% sure he knew what artichoke hearts were – was a lot of fun too.
This dish is a great compromise for a weeknight when you want grandma’s pot roast that’s been cooking away all day, and I still can’t wait to try the recipe above.
Italian Flank Steak over Noodles
- 1 1/2 pound flank steak
- salt and pepper, to taste
- 1 tbsp oregano
- Worcestershire sauce
- 15 oz can artichoke hearts
- 1 pound egg noodles
- Extra virgin olive oil
- 1/2 cup white wine
- 1 yellow onion, sliced
- 8 oz button mushrooms, halved
- 4-5 cloves garlic, minced
- 2 oz sun dried tomatoes
- 4 oz roasted red peppers, sliced thin
- 1 cup spinach
- 2 tsp capers, minced
Place the flank steak in a rimmed baking dish and season with the salt, pepper, and oregano on both sides. Add a few dashes of Worcestershire sauce and then the liquid from the can of artichoke hearts. Cover the dish loosely and allow the beef to marinade for 30 minutes.
Meanwhile, bring a large pot of salty water to a boil. When it does, prepare the egg noodles according to package directions and then toss with the olive oil to keep the noodles from sticking.
When the steak is ready, heat some olive oil in a large skillet. Cook the steak for 8 to 9 minutes per side for medium rare. When it’s cooked to your liking, rest the meat until it’s time to serve.
Deglaze the skillet with the wine and add the onion to the pan. When the onion starts to soften, add the mushrooms, garlic, tomatoes, and red peppers. Sauté the vegetables for another few minutes and then just as they are ready, wilt in the spinach and add the capers.
Combine the noodles with the vegetables on a serving platter and then top with the sliced flank steak.