Stuffed flank steak with tomato sauce

Total Time
2 hr 7 min
12 min
1 hr 55 min
For total satisfaction, serve with a side dish of mashed potatoes or pasta, and steamed broccoli or green beans.


reduced-calorie whole wheat bread

2 slice(s), or oat bran bread, made into crumbs

frozen chopped kale

10 oz, thawed and well drained

roasted red peppers (packed in water)

oz, or 1 medium, finely chopped

shredded part-skim mozzarella cheese

½ cup(s)

grated Parmesan cheese

¼ cup(s)

garlic clove(s)

2 medium clove(s), finely chopped

egg white(s)

1 large

table salt

1¼ tsp

uncooked lean flank steak

2 pound(s), trimmed of all visible fat

olive oil

1 tsp

uncooked onion(s)

1 small, finely chopped

canned crushed tomatoes

28 oz

black pepper

¼ tsp, freshly ground


  1. Preheat the oven to 400°F. Spray the rack of a roasting pan with nonstick spray.
  2. Combine the bread crumbs, kale, roasted pepper, mozzarella cheese, Parmesan cheese, 1 of the garlic cloves, the egg white, and 1/2 teaspoon of the salt in a medium bowl.
  3. With a long, thin knife held horizontal to your cutting board, split the steak in half lengthwise without cutting all the way through. Open the steak like a book. Sprinkle evenly with the remaining 3⁄4 teaspoon salt. Spread the bread stuffing over the steak, leaving a 1-inch border. Roll the steak up tightly from one long side. Tie with kitchen string at 1-inch intervals. Place the steak on the rack in the roasting pan. Roast 1 hour. Remove from the oven and let stand 15 minutes, then cut crosswise into 1⁄2-inch slices.
  4. Meanwhile, to prepare the tomato sauce, heat the oil in a nonstick sauce­pan, then add the onion and the remaining garlic clove. Sauté until golden, 7–10 minutes. Add the tomatoes and ­ground pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Serve with the steak slices.


To save time, use frozen or jarred roasted bell peppers.

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