Stuffed flank steak with tomato sauce
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
Grated Parmesan cheese
2 medium clove(s), finely chopped
Uncooked lean flank steak
2 pound(s), trimmed of all visible fat
1 small, finely chopped
Canned crushed tomatoes
¼ tsp, freshly ground
- Preheat the oven to 400°F. Spray the rack of a roasting pan with nonstick spray.
- 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.
- 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.
- 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.