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Serves 6-8

Meat

1 1 1/2- to 2-pound flank steak

Produce

3/4 cup Flat-leaf parsley, fresh leaves
11 cloves Garlic
2 28-ounce cans Tomatoes
1/2 Yellow onion, large

Refrigerated

2 Eggs, large

Canned Goods

2 tbsp Tomato paste

Condiments

1 Jeff mauro's marinara sauce

Baking & Spices

1 tbsp Italian seasoning
1 tsp Red pepper flakes
2 Salt and freshly ground black pepper

Oils & Vinegars

9/16 cup Olive oil

Bread & Baked Goods

1 cup Breadcrumbs, seasoned

Dairy

1 cup Pecorino romano, grated

Beer, Wine & Liquor

1/4 cup Red wine, dry

Other

Jarred hot giardinera, optional

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  • Patricia Dillon

    I want the recipe

  • Shelby Lynn

    Turned out great however I did have to cook longer than the recipe called for. I would leave it in an extra 20 minutes according to your oven

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