Steak and Bell Pepper Roll |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Mom used to make flank steak stuffed with bread crumbs. I thought it was heavenly (even if she did put a squirt of ketchup in the sauce). However, now I know bread crumbs are just a cheap filler and high carb. So try this stuffed flank steak, with no filler, just the good stuff. Ingredients:
1 1/2 lbs flank steaks |
2 tablespoons balsamic vinegar |
1 shallot, minced |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 tablespoons parmesan cheese, grated |
1 cup fresh spinach, packed |
1 red bell pepper, sliced thin |
1 orange bell pepper, sliced thin |
14 1/2 ounces beef broth |
Directions:
1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.
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