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Ingredientes
- 3 x -(up to)
- 6 x Chipotle chiles (canned)
- 1 sm Sweet onion (minced)
- 6 x Sun dry tomatoes (minced)
- 1 Tbsp. Minced fresh thyme
- 1 c. Grated fontina cheese
- 1/3 c. Bread crumbs
- 2 lb Flank steak
Direcciones
- Here's a recipe I worked out last weekend which came out a great success.
- For those who are faint of heart, you might want to cut the chipotles down to one or possibly two.
- Saute/fry the onion in extra virgin olive oil till translucent/soft. Add in the tomato, chiles, and thyme and saute/fry a couple min more. Mix the cheese and bread crumbs with the sauted mix.
- Lay the steak flat and place the stuffing in a line down the long axis of the steak. Roll the steak around the stuffing (it should look like a large sausage), and tie every two inches with butchers twine.
- Brown the rolled steak in a frying pan with extra virgin olive oil for just a few min, then bake at 450 for 25 min.
- Scrape any residue from the baking dish into the frying pan and deglaze with white wine. (Add in 1/2 C or possibly so of white wine, scrape the pan, and boil down till slightly thick.)
- Slice the roll into two inch medallions and top with the strained wine sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 4 servings | |
| Calories 925 | |
| Calories from Fat 380 | 41% |
| Total Fat 42.45g | 53% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 483mg | 20% |
| Potassium 1154mg | 33% |
| Total Carbs 66.89g | 18% |
| Dietary Fiber 5.2g | 17% |
| Sugars 20.09g | 13% |
| Protein 68.11g | 109% |
