Chicken Italian Sausage and Shredded Zucchini Stuffed Steak
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Chicken Italian Sausage and Shredded Zucchini Stuffed Steak

Submitted by: Melissa Pruitt

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Servings: 8

Flavorful meat stuffed with flavorful meat! (And shhhhhhhh... there's veggies in there but they'll never know.)

Ingredients

    1 tsp. worcestershire sauce

    1 c. tomato sauce

    1/4 tsp. black pepper

    2 tbsp. extra virgin olive oil

    1/2 lbs. Italian chicken sausage

    1 med. onion

    1 med. zucchini

    1/3 c. breadcrumbs, made from sprouted whole-grain bread

    1/4 tsp. sea salt

    1 c. tomato sauce

    1/2 c. water

    1 tsp. dried oregano

    1 tsp. dried basil

    1 1/2 lbs. beef flank steak

    1 clove garlic

    2 tbsp. red wine vinegar

Directions

Pound steak with a mallet to tenderize and flatten.

Prepare the marinade: Combine pressed garlic, red wine vinegar, Worcestershire sauce, 1 cup of tomato sauce, black pepper, and olive oil in a bowl. Stir to mix well.

Spread half of the marinade in a rectangular baking dish. Place steak in marinade, cover, and refrigerate for at least 2 hours (I like to let it marinate overnight). Reserve the other half of the marinade for cooking.

Cook sausage in a skillet for 5 minutes. Stir the sausage as it cooks to break it up. Add chopped onion to the skillet, and cook for about 5 minutes, until onions are clear. Stir in shredded zucchini, and cook for another 2 minutes. Remove from heat. Stir in breadcrumbs and sea salt. Add 2 tablespoons of marinade. Remove from heat.

Scrape marinade off steak, and lay steak flat. Spread sausage/veggie stuffing on steak to within 1 inch of the edge. Roll up tightly and secure with toothpicks or tie with string.

Brown steak roll in a Dutch oven or heavy pot. Pour marinade and remaining tomato sauce over. Add water, basil, and oregano. Simmer slowly for about 35 minutes.

Transfer meat to a platter, and cut into slices.