Ingredients
Scale
- 2 pounds beef flank steak
- 1 cup cooked chestnuts, chopped
- 1/2 cup breadcrumbs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 egg, beaten
- salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Flatten the beef flank steak and season with salt and pepper.
- In a skillet, heat olive oil and sauté onion and garlic until translucent.
- Combine cooked chestnuts, breadcrumbs, parsley, and sautéed onion mixture in a bowl.
- Add the beaten egg to the mixture and mix well.
- Spread the chestnut mixture evenly over the flank steak.
- Roll the steak tightly and secure with kitchen twine.
- Place the roll in a baking dish and roast in the preheated oven for about 1 hour or until cooked to desired doneness.
- Let rest for 10 minutes before slicing and serving.
Notes
- For added flavor, marinate the beef overnight with herbs.
- Serve with a side of roasted vegetables for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg