3 Tab. Vegetable Oil
1 Onion, diced
1/4 C. sun dried tomatoes, chopped
1/4 C. fresh Jalapeños, chopped (may substitute 1 Habañero)
2 TBS Garlic, minced
1 teaspoon dried Oregano
1 C. Parmesan cheese, grated
1/3 C. Italian style bread crumbs
1/2 C. White Wine
1/2 -1 TBS >>>Doc's Reducer or >>>Doc's Explosive BBQ
2 lb. Flank Steak, pounded thinly
Sauté onion in vegetable oil until translucent. Add sun dried
tomatoes, jalapenos, garlic and oregano. Sauté about 3 minutes.
Mix in Parmesan cheese and bread crumbs.
Place steak down and spread stuffing mixture in an even layer. Roll
up the steak into a tube shape. Tie every couple inches with
butcher's twine.
Brown the rolled, stuffed steak in a pan on high in oil for just a few
minutes, and bake at 450 for 25 min., scrape drippings from pan
and baking dish and deglaze with 1/2 cup white wine. After it has
reduced, add Doc's Reducer.
Slice the steak in 4-6 slices.