Stuffed Flank Steaks (Scd)
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“Lena
- Chicago
source: www.scdrecipe.com/recipes/print/455/
Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.”
Stuffed Flank Steaks (Scd)
0 recipe photos
READY IN:1hr |
SERVES:1-2 |
UNITS:US |
|
Ingredients Nutrition
- 1 lb flank steak, thinly sliced
- 1 1⁄2 pints cherry tomatoes (about 1.5 cups)
- 4 garlic cloves
- salt
- pepper
- olive oil
Directions
- Have the butcher thinly slice and tenderize the flank steak. Slice the steak into long pieces, about 3-4 inches wide.
- Prepare the stuffing: Cut the tomatoes into small pieces. Mince the garlic. Mix tomatoes and garlic together. Lightly salt the mixture and add a small amount of olive oil.
- Season each piece of flank steak on both sides with salt and pepper, or other spices you like.
- Lay the steaks flat on a pan and brush some olive oil on one side. Spread the stuffing across the steaks and roll them up carefully. Tie each "roll-up" with butcher string.
- Cook in a pre-heated oven at 375°F for about 30 minutes. If you want a nice crust, turn up the heat to 425°F for the last 5-10 minutes (be careful not to burn the meat).
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Stuffed Flank Steaks (Scd)