WebLay the flank steak flat on a hard work surface. Cover with plastic wrap and use a meat tenderizing mallet or rolling pin to pound the steak until it is in the shape of a …
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WebPreheat the oven to 400˚F (200˚C). Cut the flank steak against the grain into ⅛-inch (3-mm) thick slices. In a large skillet over medium heat, heat the olive oil, until shimmering. Add the steak, …
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With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels. 5. Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes. 6.
Even though flank steak is a lean cut of meat, it’s still red meat, and it’s stuffed with cheese and salty ham. However, if you’re following a low-carb or keto way of eating, it’s a fabulous healthy recipe! At only 2 grams of carbs per serving (without the optional balsamic glaze), you can enjoy without the guilt.
Use whatever low carb veggies you have on hand! Heat a large skillet or wok over high heat. Add one tablespoon of vegetable oil to the skillet to heat. Cut the steak into bite-sized pieces. Slice the onion and bell peppers into strips. Add the steak to the skillet. Cook, stirring occasionally, about 3 minutes over very high heat.
Once marinated, wrap the steak around a handful of veggies and secure with toothpicks. Sear the flank steak roll ups in a skillet with a little olive oil. I cooked mine about a minute over medium heat, then rotated them. Once all sides are browned, bake your rolls in a 350F oven for 10-15 minutes.