Flank Steak with Watercress
- 1 1/2 pounds flank steak
- 1/2 teaspoon salt
- Dash of pepper
- 1 1/2 cups chopped watercress
- 3/4 cup chopped pine nuts
- 2 tablespoons vegetable oil
- 2 medium carrots, sliced
- 2 medium onions, sliced
- 1/4 cup low-sodium beef stock
Flank Steak with Watercress
Featured in the Honolulu Star-Advertiser on March 27, 2019.
Ingredients:
Directions:
- Lightly score steak on both sides; season with salt and pepper.
- In a small bowl, combine watercress and nuts; spread on steak.
- Roll in jelly roll fashion and fasten with string or skewers.
- In a heavy pot on medium high heat, brown on all sides in oil.
- Turn to low heat and cook about 1 1/2 hours or until meat is tender.
- During the last half hour of cooking, add carrots, onions and beef stock.
- To serve, remove string or skewers and slice.
Serves 6.
Approximate Nutrient Analysis per serving:
350 calories, 23 g fat, 4.5 g saturated fat, 70 mg cholesterol, 300 mg sodium, 9 g carbohydrate, 2 g fiber, 4 g sugar, 27 g protein
