Stuffed Jalapeño Flank Steak

Beef

Feb 4

Written By Mrs. Doc

3 TBS Olive Oil, Walnut Oil or Veggie Oil (or combo of walnut and olive oil)

1/2 C. Onion, diced small

1/2 C. Green Pepper, diced small

1/4 C. fresh Jalapenos, chopped (may substitute 1 Habanero)

1/4 C. Sun dried Tomatoes, chopped

2 TBS Garlic, minced

1 tsp dried Oregano

After Sauteed Add:

1/2 C. to 1 C. Parmesan cheese, grated

1/3 C. Italian style bread crumbs or 1 TBS Almond Flour

1/2 tsp ground garlic powder, rosemary and thyme to the sauteed veggies

Add any of your favorite spices as well

2 lb. Flank Steak, pounded thinly

1/4 C. White Wine or Broth (Opt just add more water)

1/4 C. Water only if needed

Place the steak down flat and cover with plastic wrap. Pound with a kitchen mallet till thin
Spread the stuffing of sauteed veggie mixture over it in an even layer
Roll up the steak into a tube shape (note: you may leave this just folded over in half)
Tie every couple inches with butcher's twine
Brown the rolled, stuffed steak in a cast iron pan on medium high heat in oil for just a few minutes on all four sides till browned
Add about 1/2 cup of water to the pan, cover with foil
Bake at 450 F for 25 minutes
After baked, Deglaze the pan with the wine, broth or water
After it has reduced, add Doc's sauce of choice, or you may reduce with the wine
Allow the steaks to rest for 5 min.
Slice the steak into 4-6 slices or however large you want to serve it.
Serve with a fresh green salad and any extra vegetable of choice

Mrs. Doc

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