Italian Stuffed Flank Steak

This Italian spin on the classic flank steak comes together in minutes in the slow cooker. Topped with tomato sauce and cheese, it’s reminiscent of your favorite Italian dishes but without the carbs.

1 tablespoon olive oil
2 (1-pound) pieces beef flank steak, pounded to ¼-inch thickness
½ cup basil pesto
½ cup sun-dried tomatoes packed in oil, diced
2 cups shredded mozzarella cheese
½ cup shredded Parmesan cheese
1 cup marinara sauce
1.Rub the sides and bottom of the stoneware with the olive oil.
2.Pound the flank steak until evenly thin. Spread the basil pesto over one steak, within 1 inch of the edge. Sprinkle with the sun-dried tomatoes. Sprinkle with 1½ cups mozzarella cheese and the Parmesan cheese. Top with the second piece of flank steak and carefully transfer to the slow cooker. Top with the marinara sauce.
3.Cover and cook on Low for 5 to 7 hours.
4.Sprinkle with the remaining cup of mozzarella cheese. Carefully remove the meat from the slow cooker and slice into servings.

PER SERVING: 633 CALORIES ★ FAT 39 G (55%) ★ NET CARBS 13 G (8%) ★ PROTEIN 49 G (31%)