Diabetes Forecast

Flank Steak With Herb Stuffing

Per Serving

Flank Steak With Herb Stuffing

Makes: 8 servings
Calories 225
Fat 10 g
Saturated Fat 2.9 g
Trans Fat 0 g
Carbohydrate 8 g
Fiber 1 g
Sugars 1 g
Cholesterol 60 mg
Sodium 270 mg
Potassium 410 mg
Protein 24 g
Phosphorus 205 mg
Choices: Carbohydrate 0.5, Lean Meat 3, Fat 1


2 lbs. flank steak
2 cups fresh bread crumbs
2 shallots, finely minced, or 2 cloves garlic, finely minced
1/4 cup fresh Italian parsley
1/2 cup fresh basil
1 cup fresh spinach, chopped
1 cup fresh mushrooms, thinly sliced
1/4 cup fresh oregano
1/2 cup Parmigiano-Reggiano (optional)
1/4-1/2 cup dry Italian red wine, such as Chianti or Sangiovese
1 cup dry red wine, such as Chianti or Sangiovese
1/4cupgarlic cloves, crushed
2garlic cloves, crushed
1tspfine sea salt
1tsp.freshly ground pepper
12Tbsp.Worcestershire sauce
additional fresh herbs
Nasturtium flowers (edible flowers)


  1. Cut the flank steak into 2 thin steaks with a long, thin knife.
  2. Mix all stuffing ingredients together and spread over each piece of flank steak. Roll and tie.
  3. Mix all marinade ingredients together. Place flank steaks in plastic bag and add marinade. Marinate in the refrigerator for several hours.
  4. Preheat grill or grill pan. Drain marinade from steaks.
  5. Grill to desired doneness. Slice into very thin rounds and place on platter and garnish with fresh herbs and nasturtium flowers.

Cook's tips: If time permits, marinate the unstuffed meat overnight instead.


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