Flank Steak Creole
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INGREDIENTS
- 1/2 ts Horseradish
- 1/4 ts Sugar
- 1 tb Tomato paste
- 1/2 c Water
- 1 1/2 lb Flank steak
- 2 c Stuffing mix - herb-seasoned
- Salt and pepper
- 1 tb Tomato paste
- 2 tb Green pepper; chopped
- 2 tb Cornstarch
- 1/4 c Cold water
INSTRUCTIONS
Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 tbs. tomato paste, horseradish, sugar, 1/2 cup water, and stuffing. Spoon stuffing mixture down middle of unscored side of flank steak. Fold ends over and overlap long sides; skewer together. Place on metal rack or trivet in slow-cooking pot. Cover and cook on low for 8 to 10 hours. Remove meat. turn control to high. Dissolve cornstarch in 1/4 cup cold water; stir in 1 tbs. tomato paste. Add to juicesin pot. cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Pass sauce with the steak. Posted to recipelu-digest Volume 01 Number 267 by James and Susan Kirkland
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (215g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 291 | ||
| Calories from Fat: 109 (37%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.2g | 16 % | |
| Saturated Fat 5g | 25 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 58.8mg | 18 % | |
| Sodium 326.2mg | 11 % | |
| Potassium 801.9mg | 21 % | |
| Total Carbohydrate 7.3g | 2 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 6.3g | ||
| Protein 36.7g | 52 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 291
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