Stuffed Rolled Flip Steak Recipe

Name: Stuffed Rolled Flip Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 count) package flip steaks; 2 -3 cloves garlic, finely chopped or 1 1/2 teaspoons of minced bottled garlic; 1 teaspoon dried oregano (or enough to sprinkle a little down each steak); 1/2 teaspoon crushed red pepper flakes (or enough to sprinkle a little down each steak, for hotter dish add more); salt & freshly ground black pepper; 1 cup fresh spinach leaves, approximately; 1 medium carrot, thinly sliced; 1 small red onion, thinly sliced; 2 hard-boiled eggs, peeled and sliced; 1/3 cup red peppers or 1/3 cup green pepper, minced (or both); 1 -2 can beef broth

Servings: persons

1 (6 count) package flip steaks
2 -3 cloves garlic, finely chopped or 1 1/2 teaspoons of minced bottled garlic
1 teaspoon dried oregano (or enough to sprinkle a little down each steak)
1/2 teaspoon crushed red pepper flakes (or enough to sprinkle a little down each steak, for hotter dish add more)
salt & freshly ground black pepper
1 cup fresh spinach leaves, approximately
1 medium carrot, thinly sliced
1 small red onion, thinly sliced
2 hard-boiled eggs, peeled and sliced
1/3 cup red peppers or 1/3 cup green pepper, minced (or both)
1 -2 can beef broth

1
Layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
2
Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
3
Arrange the carrot, onion, eggs, and peppers on top of the spinach.
4
Roll in the direction of the grain to form a log and stick two tooth picks at the seam.
5
Place in a baking dish and add the beef stock.
6
Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 hour.
7
Baste top while cooking to keep moist, or you can use 2 cans of beef stock to cover over the meat so no basting will be necessary.
8
Remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
9
Be aware that the rolled steaks shrink quite a bit.
10
*Youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (6 count) package flip steaks, 2 -3 cloves garlic, finely chopped or 1 1/2 teaspoons of minced bottled garlic, 1 teaspoon dried oregano (or enough to sprinkle a little down each steak), 1/2 teaspoon crushed red pepper flakes (or enough to sprinkle a little down each steak, for hotter dish add more), and more.

Yes, Stuffed Rolled Flip Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Rolled Flip Steak

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