Pepper Crusted Beef Stuffed Flank Steak Recipe
Servings: 1
Ingredients
- 1 x (4-lb.) flank steak, butterflied
- 1 c. fresh spinach, minced
- 1 c. crisp bacon
- 1/2 c. Parmesan cheese
- 1 c. red and yellow bell peppers, diced
- 6 x cloves of roasted garlic, crushed
Directions
- In a large skillet, cook bacon till just done but not crisp. Drain on paper towels. Score steak by making shallow cuts at one inch intervals, diagonally across steak in a diamond pattern. Repeat on second side.
- With a meat mallet, lb. steak into a 12-by-8 inch rectangle, working from center to edge. Sprinkle with salt and pepper. Arrange bacon lengthwise on steak.
- Spread spinach, pepper and garlic over bacon. Sprinkle with Parmesan cheese.
- Roll up from a short side. Secure with wooden picks at 1 inch intervals, starting 1/2 inch from one end.
- Grill or possibly broil to desired doneness. Cut between picks into 8 slices.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 502g | |
| Calories 1356 | |
| Calories from Fat 1091 | 80% |
| Total Fat 121.36g | 152% |
| Saturated Fat 44.19g | 177% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 2756mg | 115% |
| Potassium 1086mg | 31% |
| Total Carbs 16.64g | 4% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.54g | 0% |
| Protein 49.23g | 79% |
