Stuffed Flank Steak
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free, Gluten Free}
Flank Steak marinated then stuffed with bell peppers and onions. Marinate, roll, and bake, then finish in the oven for a delicious dinner!
Stuffed Flank Steak
Rolled and stuffed steak is a classic for a reason!
Flank steak is incredibly easy to work with – especially if you invest the time in marinating it – and because of it's shape is super easy to stuff and roll.
I always buy my flank steak butterflied – but if your store doesn't sell it that way, ask at the meat department and they can do it for you!
Marinate your Flank Steak
The first step when working with flank steak is always to marinate. Well, almost always.
It can typically be a tough cut of meat, but the right marinade makes all the differences breaking down those tough connective tissues.
Ingredients for Stuffed Flank Steak
Avocado oil
Red Wine Vinegar
Garlic
Onion Powder
Salt
Pepper
Nothing fancy, just simple ingredients!
After marinating, you'll also need a few simple ingredients to stuff the flank steak with:
Red Bell Pepper
Yellow Bell Pepper
Orange Bell Pepper
Onion
Salt
Pepper
You'll sprinkle the inside of the flank steak with salt and pepper, then layer with onions and bell pepper slices. Roll it up, secure with a string, and roast in the oven. Slice and serve – a dinner that can serve a crowd.
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DID YOU MAKE THIS RECIPE?
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Stuffed Flank Steak (Low Carb, Ketogenic, THM:S}
Flank Steak marinated then stuffed with bell peppers and onions. Marinate, roll, and bake, then finish in the oven for a delicious dinner!
Ingredients
- For The Marinade:
- 1/4 cup Avocado or Extra Virgin Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 T Chopped Garlic
- 2 T Chopped Parsley
- 1/4 tsp Black Pepper
- For The Flank Steak
- Flank Steak, 1.25 - 1.5 pounds, butterflied
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1/4 Onion, in slices
- Salt & Pepper, to taste
Instructions
- Whisk together all the marinade ingredients in a bowl and place the flank steak inside. Make sure the marinade coats all of the flank steak's surfaces. Marinate at least 1 hour, or as long as overnight.
- Roast the bell peppers and onions by halving the bell peppers, removing the steams and seeds.
- Rub down the outside with avocado or extra virgin olive oil, then place on a baking sheet, under a broiler, until the peel is black.
- Remove the peppers and onions from the oven, place in a bowl, and cover the bowl. After a few minutes you will be able to peel the blackened outside off of the bell peppers and onions. Then, you can slice into slivers to stuff the flank steak.
- Preheat oven to 350.
- Remove the steak from the marinade (but save the marinade).
- Sprinkle with salt and pepper, then layer on the bell peppers and onions. Roll up the steak and tie every 2-3 inches with butchers twine. Place in a baking dish and brush the excess marinade over the top.
- Bake for 30 minutes, then remove from the oven and let rest for 15 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 53mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 1gProtein: 7g
xoxo,
Gretchen
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