An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Italian Stuffed Flank Steak
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 53%
CARBS 1G2% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 17G56% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rolled flank steak filled with prosciutto, arugula, and vegetables, then braised until tender. An elegant presentation for special occasions.
mainitalianbeef🌡️ thermometer🍳 skilletdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 6- 1½ pounds flank steak
- 1-2 cloves garlic finely chopped
- 2½ teaspoons oregano (divided)
- 5 slices Prosciutto di Parma or mortadella
- 1 cup arugula chopped (also known as rocket)
- 2 large carrots chopped
- ½ teaspoon salt (a pinch or two if using Prosciutto)
- 2 tablespoons olive oil
- ½ cup water ( or broth)
- ¼ cup white wine
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 53%
CARBS 1G2% OF CAL
0G FIBER1G OTHER0G TOTAL SUGAR
FAT 17G56% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 534mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 415mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 534MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.