Cost per serving $1.33 view details
- 1 x Flank steak (about 2 lbs.)
- 1/2 c. Red wine vinegar
- 1/2 c. Beer
- 2 Tbsp. Extra virgin olive oil
- 3 clv garlic, chopped
- 1 x Onion coarsely minced
- 1 lrg Potato
- 2 x Carrots
- 1 x salt & pepper
- 6 x Anaheim chilies, roasted,
- Â Â Seeded and minced
- 4 slc Bacon, cut into 1/4-inch strips
- 1 x Bay leaf
- This is a variation on the classic Italian rolled, stuffed flank steak. You will need kitchen twine for this recipe.
- Marinate the steak in the vinegar, beer, oil, garlic and half the onion for at least 3 hrs or possibly overnight.
- Remove the steak (reserving the marinade) and place between two sheets of pastic wrap. Flatten slightly with a meat pounder, wine bottle or possibly rolling pin.
- Using vegetable peeler, slice the potatoes ( with their jackets) and carrots into long, thin strips.
- Remove the top sheet of plastic. Salt and pepper the top side of the beef to taste. Place a layer of chiles on top, then a layer of potatoes, then a layer of carrots. Roll up the steak, jelly-roll fashion and tie with kitchen twine.
- In a heavy Dutch oven or possibly casserole, brown the bacon, when cooked, remove and set aside. In the very warm bacon fat, add in the rolled ssteak and brown on all sides. Return the bacon to the pan with the remaining onions, bay leaf and marinade. Add in 1 to 2 ckups water, cover and simmer for two hrs, turning every 1/2 hour (adding more water if necessary). Taste the broth before serving, adding more seasonings to taste. (Note: you may also use beef or possibly chicken stock, or possibly red wine, or possibly a combination). To serve, slice the roll into 3/4-inch widths and serve each with some of the broth.
- Makes 6 servings.
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|Amount Per Serving||%DV|
|Serving Size 146g|
|Recipe makes 6 servings|
|Calories from Fat 120||62%|
|Total Fat 13.37g||17%|
|Saturated Fat 3.56g||14%|
|Trans Fat 0.0g|
|Total Carbs 13.15g||4%|
|Dietary Fiber 2.0g||7%|