1½ lbs. flank steak, tenderized
6 cloves garlic, peeled
1½ c. croutons
2 T. chopped Italian parsley
½ tsp. salt
2 T. Olive Oil
2 T. Butter
Heat oven to 400°. In a small saucepan cover the garlic cloves with water and simmer until softened - about 20 minutes. Add more water if necessary. Drain and let cool. Combine the softened garlic, croutons, parsley, salt, and olive oil in a small bowl or mortar and crush ingredients until a coarse paste is formed. Spoon paste on top of flank steak.
Roll steak with the grain (lengthwise) and fasten with kitchen string or toothpicks. Melt butter in a skillet and saute the steak on all sides until golden brown. Place the steak in an oven-proof pan and bake at 400° for 10 minutes. Reduce the heat to 225° and continue roasting for approximately 1½ hours.
To serve, slice the flank steak across the grain in approximately two-inch rounds. Remove strings and lightly drizzle steak with olive oil if desired. Garnish each round with parsley.