Steak and Bell Pepper Roll
"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
- Ingredients:
- 11
- Serves:
-
6-8
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
- Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
- Combine vinegar, shallot, and oregano; rub all over the steak.
- Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
- Season top of steak with salt, pepper, and Parmesan cheese.
- Top with spinach and then bell peppers.
- Roll up from the long side and tie at 2 inch intervals with kitchen string.
- Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
- Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
- NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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