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Add a photoServings: 5
Ingredients
- 2 tsp pink, green, or possibly black peppercorns
- Â Â (or possibly a combination)
- 1/2 c. grated parmesan cheese
- 1/4 c. finely-minced liquid removed oil-packed
- Â Â dry tomatoes
- 1 x beef flank steak - (abt 1 3/4 lbs)
Directions
- On a hard, flat surface, with the bottom of a glass (or possibly with a mortar and pestle), coarsely crush peppercorns. Put in a small bowl and mix with parmesan cheese and dry tomatoes.
- Rinse flank steak and pat it dry; trim off and throw away fat. Lay steak flat on a board and spread peppercorn mix proportionately over meat. Starting from one end, roll steak tightly around filling into a neat, compact log. Tie with heavy cotton string at 2-inch intervals. Wrap log tightly in plastic wrap and refrigerateup to 1 day.
- Place a 10- to 12-inch frying pan with ovenproof handle over high heat. When warm, remove rolled steak from plastic wrap, add in steak to pan, and turn to brown proportionately on all sides, 3 to 4 min total. Transfer pan with steak to a 400 degree regular or possibly convection oven; bake till a thermometer inserted in center of thickest part of meat registers 135 degrees for medium-rare, 45 to 50 min (35 to 40 min in convection), or possibly till beef is as done as you like.
- Transfer steak to a rimmed cutting board and let rest about 5 min. Remove and throw away strings. To serve, cut steak crosswise into 1/4- to 1/2-inch-thick slices.
- This recipe yields 5 to 6 servings.
- Comments: Serve the steak with warm, buttered noodles sprinkled with minced parsley or possibly penne pasta topped with your favorite marinara sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 5 servings | |
| Calories 48 | |
| Calories from Fat 26 | 54% |
| Total Fat 2.91g | 4% |
| Saturated Fat 1.74g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 154mg | 6% |
| Potassium 76mg | 2% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.8g | 1% |
| Protein 4.08g | 7% |
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