Mexican Stuffed Flank Steak

Name: Mexican Stuffed Flank Steak
Prep time: 1 d 2 h 5 min
Cook time: 1 d 2 h 5 min
Total time: 1 d 2 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 237 milliliters ancho chiles, crushed (about; 4 slices OSCAR MAYER Bacon, cooked, drained and chopped; 473 milliliters beef broth; 907 grams beef flank steak; 1 medium carrot, shredded; 59 milliliters chopped cilantro, divided; 118 milliliters KRAFT Zesty Italian Dressing, divided; 1 Tbsp dried oregano leaves; 1 small potato, peeled, shredded; 1 serrano chile, finely chopped

Mexican Stuffed Flank Steak is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 6. One serving contains 475 calories, 35g of protein, and 32g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of serrano chile, 1/2 cup kraft zesty italian dressing, beef broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert. It is perfect for valentin day. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes about 26 hours and 5 minutes.

Instructions

Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min.

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Oregano

Peppers

Broth

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Blender

Pour into large resealable plastic bag.

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Ziploc Bags

Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.

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Broth

Steak

Mix potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside.

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Serrano Pepper

Cilantro

Potato

Carrot

Bacon

Remove steak from marinade; reserve marinade in bag.

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Marinade

Steak

Place steak on clean work surface.

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Steak

Spread evenly with potato mixture to within 1/2 inch of edges.

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Potato

Spread

Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.

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Roll

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Kitchen Twine

Heat remaining 1/4 cup dressing in large skillet on medium-high heat.

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Frying Pan

Add steak; cook until browned on all sides, turning occasionally.

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Steak

Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160F).

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Marinade

Steak

Transfer steak to cutting board; let stand 10 min.

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Steak

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Cutting Board

Remove string; cut steak into 1/2-inch-thick slices.

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Steak

Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.

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Cilantro

Broth

Steak

Equipment

Ingredients

Servings:

237milliliters

ancho chiles, crushed (about 4slices

OSCAR MAYER Bacon, cooked, drained and chopped 473milliliters

beef broth 907grams

beef flank steak 1medium

carrot, shredded 59milliliters

chopped cilantro, divided 118milliliters

KRAFT Zesty Italian Dressing, divided 1Tbsp

dried oregano leaves 1small

potato, peeled, shredded 1

serrano chile, finely chopped

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Robert Mondavi Napa Merlot. It has 4 out of 5 stars and a bottle costs about 30 dollars.