Stuffed flank steak with tomato sauce
- Total Time
For total satisfaction, serve with a side dish of mashed potatoes or pasta, and steamed broccoli or green beans.
reduced-calorie whole wheat bread2 slice(s), or oat bran bread, made into crumbs
frozen chopped kale10 oz, thawed and well drained
roasted red peppers (packed in water)⅛ oz, or 1 medium, finely chopped
shredded part-skim mozzarella cheese½ cup(s)
grated Parmesan cheese¼ cup(s)
garlic clove(s)2 clove(s), medium, finely chopped
egg white(s)1 large
table salt1 ¼ tsp
uncooked lean flank steak2 pound(s), trimmed of all visible fat
olive oil1 tsp
uncooked onion(s)1 small, finely chopped
canned crushed tomatoes28 oz
black pepper¼ tsp, freshly ground
- Preheat the oven to 400°F. Spray the rack of a roasting pan with nonstick spray.
- 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.
- 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.
- 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.