Ingredients
½ lb Flank Steak
½ c Parmesan Cheese
½ c Italian Bread Crumbs
1 large Egg, beaten
1/3 c Canola Oil
1 small Onion, finely chopped
6 cloves Garlic, minced
1 (6 oz) can Tomato Paste
1 tsp Salt
½ tsp Granulated Sugar
½ tsp Ground Marjoram
1 ½ c Hot Water
½ block Mozzarella Cheese, shredded
Preparation
Cut steak into 3 x 1" slices Combine Parmesan and Italian breadcrumbs in a bowl and mix well Coat steak in egg Coat with Parmesan mixture Preheat the oven to 350 Heat canola oil in a large skillet over medium-high heat Cook steak in hot oil until browned on both sides, about 6 minutes Transfer steak to a 13 x 9" baking dish Sauté onion and garlic in skillet until tender, about 4 minutes Add tomato paste, salt, granulated sugar, marjoram and black pepper to onion mixture and mix well Stir in hot water gradually Bring to a boil Boil, stirring to deglaze skillet for 5 minutes Pour three-fourths of sauce over steak Top with the mozzarella and the remaining sauce Bake for 30-45 minutes Serve with parmesan fettuccine if desired
