Stuffed Flank Steak with Tomato Sauce
2
Points®
Total time: 2 hr 7 min • Prep: 12 min • Cook: 1 hr 55 min • Serves: 8 • Difficulty: Easy
The garlicky stuffing, with bold flavors from roasted red peppers and two types of cheeses, is sure to please in this French steak dish. It would be delicious with cauliflower mashed potatoes or pasta, and broccoli or green beans on the side.
Ingredients
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)
⅛ oz, or 1 medium, finely chopped
Shredded part skim mozzarella cheese
½ cup(s)
Grated Parmesan cheese
¼ cup(s)
Garlic
2 clove(s), finely chopped
Egg whites
1 large
Table salt
1¼ tsp
Uncooked lean flank steak
2 pound(s), trimmed of all visible fat
Olive oil
1 tsp
Onion
1 small, finely chopped
Canned crushed tomatoes
28 oz
Black pepper
¼ tsp, freshly ground
Instructions
1
Preheat the oven to 400°F. Spray the rack of a roasting pan with nonstick spray.
2
In a medium bowl, combine the breadcrumbs, kale, roasted pepper, mozzarella, Parmesan, 1 of the garlic cloves, the egg white, and 1/2 tsp of the salt.
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 tsp 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, in a nonstick saucepan, warm the oil, then add the onion and the remaining garlic clove. Sauté until golden, 7–10 minutes. Add the tomatoes and black pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until slightly thickened, about 30 minutes. Serve with the steak slices.
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