Flank steak is one of the healthiest cuts of beef you can eat from a nutritional standpoint. It has fewer calories, less saturated fat and is packed with protein compared to other cuts.
If you’re looking for the perfect post-workout meal or a low-carb dinner recipe then look no further. Give this gluten-free Stuffed Flank Steak a try!
Stuffed Flank Steak
- 2 lbs flank steak
- ¾ tsp garlic salt
- ¾ tsp black pepper
- 7oz roasted red peppers
- 1 package of frozen spinach
- ½ cup blue cheese
- 2 tbsp bread crumbs
- ¼ tsp garlic salt
- 1 egg
- 1 tbsp olive oil
- Preheat the oven to 425°F / 220°C / Gas 7
- Lay the steak on the work surface. Holding a sharp knife parallel to the work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through. Open up the steak like a book and flatten slightly to an even thickness.
- To make the filling, squeeze the liquid from the spinach (discard the liquid) and in a medium bowl combine the spinach, cheese, peppers, bread crumbs, egg yolk, garlic salt and pepper.
- Season the steak with garlic salt and pepper, and then press the filling onto the steak – leaving a 1-inch (2.5cm) border on all sides.
- Roll up the steak to enclose the filling, beginning on a short side (the grain of the meat will be running from left to right). Tuck any loose filling back into the ends.
- Tie the steak with cotton twine at 2-inch (5 cm) intervals to secure. Rub the outside with oil, then sprinkle with remaining garlic salt and pepper.
- Roast in the oven for 35 minutes and then increase the heat to broil (or grill in UK/AUS) and broil for 10 minutes, turning once.
- Let the meat rest for 15 minutes.
- Remove the twine, slice and serve!
Nutrition (1 serving)
- Calories 406
- Protein 24.4g
- Carbs 19.8g
- Fat 23.7g
- Fiber 2.7g
- Sugar 6g