• 1 pound beef flank steak, fat trimmed
  • 1 cup fat-free Italian salad dressing
  • Vegetable Stuffing (recipe follows)
  • Vegetable cooking spray
  • 1 cup reduced-sodium fat-free beef broth


  1. Pound flank steak with meat mallet until even thickness (scant 3/4 inch thick). Using sharp knife, score steak diagonally in diamond pattern on both sides. Place steak in shallow glass baking dish; pour dressing over. Refrigerate, covered, 1-1/2 to 2 hours, turning steak occasionally.
  2. Remove steak from marinade; reserve marinade. Spread Vegetable stuffing on steak, leaving 2-inch margin along sides. Roll up lengthwise, jelly-roll style; secure edge with wooden picks, or tie with kitchen string.
  3. Spray large oven-proof skillet with cooking spray; heat over medium-high heat until hot. Add meat and brown on all sides. Add broth to skillet, stirring to dissolve juices from bottom; add reserved marinade. Bake, covered, at 325 degrees until meat thermometer registers 140 degrees (medium) or 160 degrees F. (well-done), 30 to 45 minutes.


    Makes about 1-1/2 cups


    Content Continues Below ⤵ ↷

  4. Vegetable cooking spray
  5. 8 ounces sliced mushrooms
  6. 1/2 cup chopped carrot
  7. 1/4 cup thinly sliced celery
  8. 1/4 cup thinly sliced green onion and tops
  9. 1 garlic clove, minced
  10. 1/4 cup unseasoned dry bread crumbs
  11. 1-1/2 teaspoons Italian seasoning
  12. Salt and pepper, to taste


  13. Spray large skillet with cooking spray; heat over medium heat until hot. Add mushrooms, carrot, celery, green onions, and garlic and saute until tender, about 5 minutes. Stir in bread crumbs and Italian seasoning; season to taste with salt and pepper. Stir over medium heat until bread crumbs are browned, 2 to 3 minutes.

Recipe Yield: Serves: 4

Nutritional Information Per Serving:

Calories: 281
Fat: 8.8 grams
Sodium: 744 milligrams
Cholesterol: 49.8 milligrams
Protein: 33.6 grams
Carbohydrates: 14 grams

Diabetic Exchanges

1 Bread, 4 Meat

Book Title: 1,001 Recipes For People with Diabetes

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.