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Photo:Photographer: Jacob Fox; Styling: Greg Luna (food), Sue Mitchell (props)
Photographer: Jacob Fox; Styling: Greg Luna (food), Sue Mitchell (props)
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:8 slicesJump to Nutrition Facts
Prep Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:4Yield:8 slices
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:8 slices
Yield:
8 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundflank steak, trimmed¼teaspoongarlic powder⅛teaspoonsalt plus 1/4 teaspoon, divided3tablespoonsherbed goat cheese½cupchopped jarred roasted red peppers1cuparugula¼teaspoonground pepper2teaspoonsgrapeseed or canola oil
Cook Mode(Keep screen awake)
Ingredients
1poundflank steak, trimmed
¼teaspoongarlic powder
⅛teaspoonsalt plus 1/4 teaspoon, divided
3tablespoonsherbed goat cheese
½cupchopped jarred roasted red peppers
1cuparugula
¼teaspoonground pepper
2teaspoonsgrapeseed or canola oil
DirectionsPreheat oven to 425 degrees F.Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Sprinkle one side with garlic powder and 1/8 teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining 1/4 teaspoon salt and pepper.Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120 degrees F for medium-rare, 12 to 15 minutes.Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.TipsEquipment: Kitchen stringOriginally appeared: EatingWell Magazine, May 2019
Directions
Preheat oven to 425 degrees F.Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Sprinkle one side with garlic powder and 1/8 teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining 1/4 teaspoon salt and pepper.Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120 degrees F for medium-rare, 12 to 15 minutes.Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.TipsEquipment: Kitchen string
Preheat oven to 425 degrees F.
Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Sprinkle one side with garlic powder and 1/8 teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining 1/4 teaspoon salt and pepper.
Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120 degrees F for medium-rare, 12 to 15 minutes.
Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.
Tips
Equipment: Kitchen string
Originally appeared: EatingWell Magazine, May 2019
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Nutrition Facts(per serving)203Calories10gFat2gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
