1.) Pound flank steak until ¼ -½ inch thick.
2.) Salt and pepper both sides.
3.) In a food processor, puree spinach, garlic, and parsley with enough chicken broth to create a paste.
4.) Spread paste on one side of the Flank Steak. Sprinkle nutmeg sparingly.
5.) Roll up Flank Steak and either tie it up with string or use toothpicks to secure - making sure that when you roll it up the grain is lengthwise so when you cut into it, you’ll do so against the grain.
6.) Place in the fridge for 20 minutes to marinate.
7.) Preheat oven to 350.
8.) Place face down in pan and bake until desired doneness.
9.) Divide the total weight of the steak by 4 ounces so you know how many portions it should be cut into.
10.) Refrigerate or freeze unused portions. Enjoy. Makes 4 servings of protein.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (120g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (40%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 39.7mg||12 %|
|Sodium 171.3mg||6 %|
|Potassium 397.7mg||10 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2g|
|Protein 24.5g||35 %|
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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.
Calories per serving: 186
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