Beef Parmigiana

• 1/2 lb Flank Steak
• 1/2 c Parmesan Cheese
• 1/2 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
• 1/2 tsp Granulated Sugar
• 1/2 tsp Ground Marjoram
• 1 1/2 c Hot Water
• 1/2 block Mozzarella Cheese, shredded

1. Cut steak into 3 x 1" slices
2. Combine Parmesan and Italian breadcrumbs in a bowl and mix well
3. Coat steak in egg
4. Coat with Parmesan mixture
5. Preheat the oven to 350
6. Heat canola oil in a large skillet over medium-high heat
7. Cook steak in hot oil until browned on both sides, about 6 minutes
8. Transfer steak to a 13 x 9" baking dish
9. Saute onion and garlic in skillet until tender, about 4 minutes
10. Add tomato paste, salt, granulated sugar, marjoram and black pepper to onion mixture and mix well
11. Stir in hot water gradually
12. Bring to a boil
13. Boil, stirring to deglaze skillet for 5 minutes
14. Pour three-fourths of sauce over steak
15. Top with the mozzarella and the remaining sauce
16. Bake for 30-45 minutes
17. Serve with parmesan fettuccine if desired

flank steak, parmesan cheese, italian bread, egg, canola oil, onion, garlic, tomato paste, salt, sugar, ground marjoram, water, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/beef-parmigiana-50080264 (may not work)