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Main dishes

Mexican Stuffed Flank Steak

Mexican Stuffed Flank Steak recipe
photo by:kraft
ohhhh my, yuuum this was delicious. The only thing i did was added some salt and 2 cloves of garlic to the broth mix. Other than that it was DELICIOUS!.Viewers please more
posted by
 a cook
on 3/1/2007
20 min
26 hr 5 min
6 servings
Magazine Acquisition

What You Need

cups  beef broth
cup  KRAFT Zesty Italian Dressing, divided
 ancho peppers, crushed (about 1 cup)
Tbsp.  dried oregano leaves
 beef flank steak (2 lb.)
small  potato, peeled, shredded
medium  carrot, shredded
 serrano chile, finely chopped
slices  OSCAR MAYER Bacon, cooked, drained and chopped
cup  chopped cilantro, divided

Make It

PLACE broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.

MIX potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside. Remove steak from marinade; reserve marinade in bag. Place steak on clean work surface. Spread evenly with potato mixture to within 1/2 inch of edges. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.

HEAT remaining 1/4 cup dressing in large skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160°F). Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk.
Substitute 1 seeded jalapeno pepper for the serrano chile.
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