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dietary

Carb Safe
≤ 30g
Low Carb
≤ 15g
Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)
Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others)
Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Tomato-Parmesan Stuffed Flank Steak
 
Source: dLife

Thin slices of flank steak stuffed with sun-dried tomatoes and Parmesan cheese.

Rating:
Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: INTERMEDIATE

Nutrition Facts

Makes 6 servings
Serving Size: 4 oz
Amount Per Serving
Calories 254.7
Total Carbs 1.1 g
Dietary Fiber 0.3 g
Sugars 0 g
Total Fat 11.1 g
Saturated Fat 5.2 g
Unsaturated Fat 5.9 g
Potassium 583.3 mg
Protein 36.3 g
Sodium 259.3 mg
Dietary Exchanges
1/2 Fat, 4 Meat
See the Detailed Nutritional Analysis
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Servings
Ingredients
2 tsp black peppercorns , or pink, green or a combination
0.5 cup grated Parmesan cheese
0.25 cup Tomatoes, sun dried, oil pack, drained , finely chopped
1.75 lb flank steak


Directions
1 Use rolling pin or mortar and pestle to crush peppercorns.
2 Combine crushed peppercorns with cheese and tomatoes.
3 Wash and dry flank steak and trim any extra fat.
4 Arrange steak flat on clean surface. Spoon peppercorn mixture evenly onto steak.
5 Roll steak to form tightly packed log. Secure with heavy string at 2-inch intervals.
6 Cover log with plastic wrap and place in refrigerator for at least one day.
7 Preheat oven to 400°F.
8 On stovetop, heat frying pan with ovenproof handle over high heat.
9 When pan is hot, unwrap steak from plastic wrap and lay in pan; flip steak a few times to sear on all sides, 3 to 4 minutes total.
10 Move pan to oven and cook 45 to 50 minutes or until internal temperature reaches at least 135°F.
11 Move steak to cutting board and let stand 5 minutes.
12 Remove strings and slice into 1/4" to 1/2" thick pieces.


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