Stuffed Flank Steaks
Prep:
|
Cook:
.svg){kind=icon}
Unknown
Ingredients
1 pound flank steak, thinly sliced
1 package cherry tomatoes (about 1½ cups)
4 garlic cloves
salt
pepper
olive oil
No items found.
454 grams flank steak, thinly sliced
1 package cherry tomatoes (about 225 grams)
4 garlic cloves
salt
pepper
olive oil
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 375°F (190°C).
- 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 preheated oven at 375°F (190°C) for about 30 minutes.
- If you want a nice crust, turn up the heat to 425°F (218°C) for the last 5-10 minutes (be careful not to burn the meat).
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments