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Pepper Stuffed Flank Steak Recipe
|Beef flank steak||2|
|Garlic powder||1 1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Green pepper||1 , cut into strips|
|Red pepper||1 , cut into strips|
|Onion||1 , cut into thin slices|
|Canned tomato sauce||15 Ounce (1 Can)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1693 Calories from Fat 876
% Daily Value*
Total Fat 99 g151.8%
Saturated Fat 24.7 g123.6%
Trans Fat 0 g
Cholesterol 205 mg
Sodium 6112.5 mg254.7%
Total Carbohydrates 85 g28.5%
Dietary Fiber 17 g67.9%
Sugars 53.8 g
Protein 122 g244.4%
Vitamin A 132.4% Vitamin C 549.6%
Calcium 29% Iron 86.2%
*Based on a 2000 Calorie diet
Sprinkle steaks with 1/4 teaspoon of the garlic powder and the pepper.
Arrange green and red pepper strips horizontally on steaks.
Cover with onion slices.
Starting at narrow end of each steak, roll up jelly-roll fashion; tie with kitchen twine.
In large jar with screw-top lid, combine remaining ingredients except oil.
Shake to blend.
Brush outsides of beef rolls with oil.
Lightly oil grid.
Grill steaks, on covered grill, over hot briquets about 30 minutes, turning often, until done.
Brush steaks with tomato-soy mixture during last 10 minutes of grilling.