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60 minutes
Prep: 20 minutes
Cook: 25 minutes
381 calories per serving view nutrition facts
| 3 | each | chilies | chipolte, canned |
| 1 | small | sweet onions | chopped |
| 6 | each | sundried tomatoes | chopped |
| 1 | tablespoon | thyme | fresh, chopped |
| 1 | cup | fontina cheese | grated |
| 1/3 | cup | bread crumbs | |
| 2 | pounds | beef, flank steak |
Saute the onion in olive oil until translucent add the tomato, chilli, and thyme and sauté a couple minutes more.
Mix the cheese and bread crumbs with the sautéd mixture.
Lay the steak flat and place the stuffing in a line down the long axis of the steak.
Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
Brown the rolled steak in a frying pan with olive oil for just a few minutes, then bake at 450 for 25 minutes.
Scrape any residue from the baking dish into the frying pan and deglase with white wine.
Slice the roll into two inch medallions and top with the strained wine sauce.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 5.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 197mg | 8% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 5.0g | |
| Protein 51.0g | 102% |
| Vitamin A | 0% | Vitamin C | 7% | |
| Calcium | 9% | Iron | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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