I saw something similar to this on Pinterest but their ingredients didn’t look good to me and they used breadcrumbs and a sauce that was not gluten-free. I wanted to make this as clean and wholesome as I could. Once you make it the first time, it is much easier to do the second, third time. You can always play around with ingredients as well for the filling!
Naturally Gluten-Free Stuffed Flank Steak
1.5 pounds of flank steak
2 tablespoons of garlic salt
1 tablespoon of onion powder
1 tablespoon of salt and pepper
2 cups of fresh spinach
1 red pepper diced
3 medium sized mushrooms diced or about ½ cup
2 cloves of garlic minced
¾ cup of chopped mozzarella cheese
4 tablespoons of olive oil
- Preheat the oven to 425 degrees
- Combine 3 tablespoons of olive oil, 1 tablespoon of garlic salt, 1 tablespoon of onion powder, ½ tablespoon of salt & pepper, 2 cups of spinach, all of the diced red peppers and mushrooms and the minced garlic into a bowl and mix all ingredients together.
- Transfer items to a skillet on medium heat covered for about 10-12 minutes stirring occasionally. You want all the ingredients to be cooked – especially the red peppers.
- Take out the mozzarella, cut it into small pieces and put aside in a separate bowl.
- Lay the piece of flank steak on your cutting surface over 3 or 4 pieces of twine long enough to tie the stuffed flank together when you are ready to roll it. I didn’t do it this way and it was hard to get the cotton under the flank without losing some of the stuffing.
- Cut the flank down the middle along the striations of the meat but do not cut all the way through, you want it to open up like a book.
- Rub with a small amount of olive oil then sprinkling the other ½ of the salt & pepper and 1 tablespoon of garlic salt.
- When the ingredients are done in the skillet, remove them without bringing all the liquid with them into the bowl with the mozzarella. I used a large draining spoon to remove them. Then mix everything together with the cheese.
- Take the stuffing and lay it all over the meat making a thin layer. You don’t want it to be too thick or it won’t roll and all the filling will come out.
- Once it is rolled, tie the strings one at a time a few inches apart around the flank. Cut the excess ends off the ties. Brush with olive oil and sprinkle with some salt and pepper.
- Place in a greased dish into the oven for 25-30 minutes depending on the thickness of our flank.