Chipolte Peppper Stuffed Flank Steak
Flank steak stuffed with smokey Chipotle peppers and Fontina cheese.
Yield
8 servingsPrep
20 minCook
25 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
chipolte, canned |
*
|
| 1 | small |
sweet vidalia onions
chopped |
|
| 6 | each |
sundried tomatoes
chopped |
*
|
| 1 | tablespoon |
thyme
fresh, chopped |
*
|
| 1 | cup |
fontina cheese
grated |
|
| ⅓ | cup |
bread crumbs
|
|
| 2 | pounds |
beef, flank steak (london broil)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
hot chili peppers
chipolte, canned |
*
|
| 1 | small |
sweet vidalia onions
chopped |
|
| 6 | each |
sundried tomatoes
chopped |
*
|
| 15 | ml |
thyme
fresh, chopped |
*
|
| 237 | ml |
fontina cheese
grated |
|
| 79 | ml |
bread crumbs
|
|
| 907.2 | g |
beef, flank steak (london broil)
|
|
Directions
Sauté 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.
