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Pepper Stuffed Flank Steak

Barbecue.Master's picture
  Beef flank steak 2
  Garlic powder 1 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Green pepper 1 , cut into strips
  Red pepper 1 , cut into strips
  Onion 1 , cut into thin slices
  Canned tomato sauce 15 Ounce (1 Can)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Dry mustard 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)

With meat mallet, pound each steak to 1/4-inch thickness.
Sprinkle steaks with 1/4 teaspoon of the garlic powder and the pepper.
Arrange green and red pepper strips horizontally on steaks.
Cover with onion slices.
Starting at narrow end of each steak, roll up jelly-roll fashion; tie with kitchen twine.
Set aside.
In large jar with screw-top lid, combine remaining ingredients except oil.
Shake to blend.
Brush outsides of beef rolls with oil.
Lightly oil grid.
Grill steaks, on covered grill, over hot briquets about 30 minutes, turning often, until done.
Brush steaks with tomato-soy mixture during last 10 minutes of grilling.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1693 Calories from Fat 876

% Daily Value*

Total Fat 99 g151.8%

Saturated Fat 24.7 g123.6%

Trans Fat 0 g

Cholesterol 205 mg68.3%

Sodium 6112.5 mg254.7%

Total Carbohydrates 85 g28.5%

Dietary Fiber 17 g67.9%

Sugars 53.8 g

Protein 122 g244.4%

Vitamin A 132.4% Vitamin C 549.6%

Calcium 29% Iron 86.2%

*Based on a 2000 Calorie diet

Pepper Stuffed Flank Steak Recipe