FLANK STEAK ROLL

Makes 6 servings

I’ve substituted fresh basil leaves for the spinach in this Italian supper club favorite. If it’s the dead of winter and you can’t find fresh basil, you can swap the spinach back in and maybe add some pesto to the steak seasoning. Pounding the steak to a uniform thinness will ensure even cooking throughout.

INGREDIENTS

2½ pounds flank or skirt steak, pounded to an even thinness
1 tablespoon Italian seasoning
Salt, to season
Cracked black pepper, to season
16 ounces fresh mozzarella cheese, thinly sliced
1 cup fresh basil leaves
1 tablespoon olive oil

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Use a very sharp knife to score steak on both sides against the grain in a diamond pattern. Do not cut through the steak, just break the surface to tenderize. Sprinkle both sides of steak with Italian seasoning, salt, and pepper.
3. Place cheese slices in an even layer on top of the steak, leaving a 1-inch border on all sides. Top cheese with basil leaves, then drizzle olive oil over the top. Roll steak up so the grain of the meat runs the entire length of the steak roll. Tie with kitchen twine to hold fillings in place (you may need 3 or 4 pieces).
4. Place steak roll on a buttered baking sheet and bake for 30 minutes, or until steak reaches an internal temperature of 135°F. Heat the broiler to high and broil for another 5 minutes to sear the outside. Allow to rest for 15 minutes before slicing and serving.

NUTRITIONAL INFORMATION PER 1 SERVING

CALORIES (KCAL): 478 KCAL
CARBS: 3.79 G
SATURATED FAT: 6.418 G
CHOLESTEROL: 157 MG
PROTEIN: 77.68 G
POTASSIUM: 676 MG
SODIUM: 1831 MG
IRON: 4.94 MG

This AMAZING Recipe can be found in my Keto For Life Cookbook here