“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.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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