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 spice as well
2 lb. Flank Steak, pounded thinly
1/2 C. White Wine
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 on it 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 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 and
Bake at 450 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 nice green salad with fresh greens.
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