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                      Stuffed Jalapeno Flank Steak
















After sauteed add:

1/2 C. to 1 C. Parmesan cheese, grated

1/3 C. Italian style bread crumbs or 1 TBS Almond Flour

1/2 tsp each of ground garlic powder, rosemary and thyme to the sauteed veggies.

    You may add any of your favorite spices as well

2 lb. Flank Steak, pounded thinly

1/4 C. White Wine or Broth (Opt just add more water)

1/4 C. Water only if needed

1/2 -1 TBS >Doc's Reducer or >Doc's Explosive BBQ or

    any of Doc's sauces


  • Place the steak down flat and cover with plastic wrap.  Pound with a kitchen mallet till thin

  • Spread the stuffing of sauteed veggie mixture over it in an even layer

  • Roll up the steak into a tube shape (note: you may leave this just folded over in half)

  • Tie every couple inches with butcher's twine

  • Brown the rolled, stuffed steak in a cast iron pan on medium high heat in oil for just a few minutes

  •     on all four sides till browned

  • Add about 1/2 cup of water to the pan, cover with foil 

  • Bake at 450 F for 25 minutes 

  • After baked, Deglaze the pan with the wine, broth or water

  • After it has reduced, add Doc's sauce of choice, or you may reduce with the wine

  • Allow the steaks to rest for 5 min.

  • Slice the steak into 4-6 slices or however large you want to serve it.


Serve with a fresh green salad and any ext ra vegetable of choice

Stuffed Jalapeno Flank Steak

Saute in pan:

3 TBS Olive Oil, Walnut Oil or Vegetable Oil

   (or combo of walnut and olive oil)

1/2 C. Onion, diced small

1/2 C. Green Pepper, diced small

1/4 C. fresh Jalapenos, chopped (may substitute 1 Habanero)

1/4 C. Sun dried Tomatoes, chopped

2 TBS Garlic, minced

1 tsp dried Oregano>Doc's Reducer or >Doc's Explosive BBQ or any of your favorite >Doc's Sauces

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