Sauté in pan:

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

Doc's Reducer or Doc's Explosive BBQ or any of your favorite Doc's Sauces

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

1/2 -1 TBS Doc's Reducer or Doc's Explosive BBQ or any of Doc's sauces 

• 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