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Steak and Bell Pepper Roll

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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.”
1hr 50mins

Ingredients Nutrition


  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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