Chicken Itailian Sausage and Shredded Zucchini Stuffed Steak

2 Proteins  2 Fats  1 Carbs

Prep Time: 20min

Cook Time: 35 min

Servings: 8

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

Ingredients

MARINADE:
1 clove garlic,pressed
2 Tbsp red wine vinegar
1 tsp worchestershire sauce 
1 cup organic tomato sauce
1/4 tsp pepper
2 Tbsp olive oil
ZUCCHINNI STUFFING:
1/2 lb Organic Chicken Italian Sausage hot or mild
1 onion, chopped
1 Zucchini, shredded
1/3 cup fresh swg bread crumbs
1/4 tsp salt
1 cup organic Tomato sauce (for simmering)
1/2 cup water
1tsp dried oregano 
1tsp dried basil
1 1/2 lbs Flank Steak

Directions

Pound steak with mallet to tenderize and flatten. 
Combine marinade ingredients. Spread 1/2 of the mixture in a rectangular dish. Place steak in marinade, Cover, refrigerate for at least 2 hours. (I leave it over night) Reserve the other half of the marinade for cooking. 

Cook Sausage in skillet for 5 min. Stir to break up. 
Add onion, cook 5 mins or until onions are clear. Stir in Zucchini and cook another 2 mins. 

Remove from heat. Stir in bread crumbs and salt. (I use sea salt). Add 2 tablespoons of marinade. 

Scrape marinade off steak. Spread stuffing to within 1 inch of the edge. Roll up tightly and secure with toothpicks or tie with string. 

Brown in dutch oven or Heavy pot. Pour marinade and remaining tomato sauce over. Add water, basil, and oregano. 

Simmer slowly for about 35 mins. 

Transfer meat to a platter cut into slices