Ingredients
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1
-
1 1/2
-
4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Stuffed Flank Steaks (Scd), Lena – Chicago scdrecipe com/recipes/print/455/ Posted on SCDRecipe com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn’s, colitis, diverticulitis, SIBO, autism, and/or ADHD All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall’s book Breaking the Vicious Cycle , Lena – Chicago scdrecipe com/recipes/print/455/ Posted on SCDRecipe com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn’s, colitis, diverticulitis, SIBO, autism, and/or ADHD All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall’s book Breaking the Vicious Cycle
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Steps
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1
Done
|
Have the Butcher Thinly Slice and Tenderize the Flank Steak. Slice the Steak Into Long Pieces, About 3-4 Inches Wide. |
|
2
Done
|
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. |
|
3
Done
|
Season Each Piece of Flank Steak on Both Sides With Salt and Pepper, or Other Spices You Like. |
|
4
Done
|
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. |
|
5
Done
|
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). |
