gourmet hot sauces & gifts

                      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

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 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.

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, minced1 teaspoon dried Oregano>Doc's Reducer or      >Doc's Explosive BBQ or any of your favorite >Doc's Sauces

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