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Explore Ooze, Rolled Flank Steak, and more!

Now tightly roll up your master piece and don't worry sauce is going to ooze out but I trust you put a nice layer on. Tight up your ends first and tie where you'll cut to portion and serve. I cut between the string so when I go to serve them the string keeps it together.

Community Post: 18 Recipes That Prove Stuffing Food With Cheese Makes Everything Better

For health reasons I was forced to go gluten-free. This became a problem one day when I was craving Spitini. Knowing I had to be creative, I used a ricotta mixture, instead of breadcrumbs to roll into my flank steak. My fear was whether or not the ricotta would stay in the rolls, or ooze out into the pan. To hopefully avoid this disaster I added a lot of shredded mozzarella and parmesan, and crossed my fingers...