Stuffed Flank Steaks (Scd)

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   ["Have the butcher thinly slice and tenderize the flank steak.", "Slice the steak into long pieces, about 3-4 inches wide.", "Prepare the stuffing: Cut the tomatoes into small pieces.", "Mince the garlic.", "Mix tomatoes and garlic together.", "Lightly salt the mixture and add a small amount of olive oil.", "Season each piece of flank steak on both sides with salt and pepper, or other spices you like.", "Lay the steaks flat on a pan and brush some olive oil on one side.", "Spread the stuffing across the steaks and roll them up carefully.", "Tie each ""roll-up"" with butcher string.", "Cook in a pre-heated oven at 375F for about 30 minutes.", "If you want a nice crust, turn up the heat to 425F for the last 5-10 minutes (be careful not to burn the meat)."]

* Per serving · 4 servings · Values may vary.

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