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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 try...read more
posted by
 a cook
on 3/1/2007
time
prep:
20 min
total:
26 hr 5 min
servings
total:
6 servings
Magazine Acquisition

What You Need

2
cups  beef broth
1/2
cup  KRAFT Zesty Italian Dressing, divided
6
 ancho peppers, crushed (about 1 cup)
1
Tbsp.  dried oregano leaves
1
 beef flank steak (2 lb.)
1
small  potato, peeled, shredded
1
medium  carrot, shredded
1
 serrano chile, finely chopped
4
slices  OSCAR MAYER Bacon, cooked, drained and chopped
1/4
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
Substitute 1 seeded jalapeno pepper for the serrano chile.
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