Flank Steak (VLCD)


3.5 oz. flank steak
1 cup Spinach
2 cloves of Garlic
¼ tsp. Parsley
¼ cup canned low salt organic chicken broth
Dash of Nutmeg
Salt (to taste)
Pepper (to taste)
Preheat oven to 350. Pound flank steak until it is about a ¼-1/2” thick. Salt and pepper both sides. In a good processor, puree spinach, garlic and parsley with enough chicken broth to create a paste. Spread paste on one side of the flank steak and sprinkle nutmeg sparingly. Roll up flank steak and either tie with string or use toothpicks to secure. Make sure that when you roll it up the fibers are lengthwise so that when you cut into it, it will be against the grain. Bake 30 minutes or until desired doneness is reached..

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