Flank Steak and Potato

Stuffed Flank Steak

1 Flank steak

1 half cup of coconut flour or low carbohydrate gluten free whole grain flour

1 teaspoon salt

1 teaspoon pepper

1 onion, minced

4 cup chopped celery

2 tablespoons butter or beef

WIPE the meat with a damp cloth. For the stuffing, brown the celery and
the onion lightly in the fat and combine with the other ingredients.
Spread the stuffing over the steak.

Beginning at one side of the steak, roll it up like a jelly roll, and tie securely in several places with clean string. When carved in slices, the meat will be cut across the grain, if rolled from the side, not the end.

Sear in a small quantity of fat in a heavy skillet or a baking pan on top of the stove, and turn the meat frequently until browned on all sides.

Slip a rack under the meat in the pan, cover closely, and cook in a moderate oven at 350 Fahrenheit for about two hours, or until tender. When the meat is done, remove from the pan and prepare gravy as follows:


Drain off the fat. For each cup of gravy desired, measure two tablespoons of fat and return to the pan, add one and one half to two table spoons of flour and stir until well blended and slightly browned.

Then add one cup of cold water or milk and stir until smooth. Season with salt and pepper. Serve the stuffed steak with browned potatoes.

Enjoy this recipe from scott keefe dot com.

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