I saw a leg of lamb prepared this way on TV and thought it would be terrific for a flank steak. This steak is stuffed with garlic confit and sun-dried tomatoes, rolled, then pan seared before roasting in the oven. I used Recipe #419210.
Serving Size: 1 (171) g
Servings Per Recipe: 4
Calories: 281.3
Calories from Fat 154 g 55 %
Total Fat 17.1 g 26 %
Saturated Fat 4.8 g 24 %
Cholesterol 46.5 mg 15 %
Sodium 280.4 mg 11 %
Total Carbohydrate 6.3 g 2 %
Dietary Fiber 1.5 g 5 %
Sugars 2.7 g 10 %
Protein 25.5 g 51 %