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Mexican Stuffed Flank Steak
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Mexican Stuffed Flank Steak

26 Hr(s) 5 Min(s)
20 Min(s) Prep
25 Hr(s) 45 Min(s) Cook
If you already think potatoes and serrano chiles sound like a tasty filling for stuffed flank steak...just imagine what the bacon and cilantro do!
What You Need
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6 servings
Original recipe yields 6 servings
2 cups beef broth
1/2 cup KRAFT Zesty Italian Dressing, divided
6 ancho chile s, 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
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Let's Make It
1
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.
2
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.
3
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.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad and glass of fat-free milk.
Tip 2
Substitute
Substitute 1 seeded jalapeno pepper for the serrano chile.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 800mg
35%
Total Carbohydrates 16g
6%
Dietary Fibers 5g
18%
Sugars 2g
4%
Protein 35g
70%
Vitamin A
90%
Vitamin C
8%
Calcium
6%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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