Mexican Stuffed Flank Steak Recipe

Name: Mexican Stuffed Flank Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups beef broth; 1/2 cup KRAFT Zesty Italian Dressing, divided; 6 ancho chiles, crushed (about 1 cup); 1 Tbsp. dried oregano leaves; 1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09; 1 small potato, peeled, shredded Safeway 2 pkg For $5.00 thru 02/09; 1 medium carrot, shredded Target 2 lb For $3.00 thru 02/06; 1 serrano chile, finely chopped; 4 slices OSCAR MAYER Bacon, cooked, drained and chopped Rite Aid 2 For $7.00 thru 02/06; 1/4 cup chopped cilantro, divided

Servings: persons

1
Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover.
2
Blend on medium speed 1 min.
3
Pour into large resealable plastic bag.
4
Add steak; seal bag.
5
Turn bag over several times to evenly coat steak with the broth mixture.
6
Refrigerate overnight to marinate, turning occasionally.
7
Mix potatoes, carrots, serrano chiles, bacon and 2 Tbsp.
8
of the cilantro; set aside.
9
Remove steak from marinade; reserve marinade in bag.
10
Place steak on clean work surface.
11
Spread evenly with potato mixture to within 1/2 inch of edges.
12
Roll up tightly, starting at one of the short ends.
13
Tie securely with kitchen string at 2-inch intervals; set aside.
14
Heat remaining 1/4 cup dressing in large skillet on medium-high heat.
15
Add steak; cook until browned on all sides, turning occasionally.
16
Add reserved marinade; bring to boil.
17
Reduce heat to low; cover.
18
Simmer 1 hour 45 min.
19
or until steak is medium doneness (160F).
20
Transfer steak to cutting board; let stand 10 min.
21
Remove string; cut steak into 1/2-inch-thick slices.
22
Place on serving platter.
23
Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp.
24
cilantro.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups beef broth, 1/2 cup KRAFT Zesty Italian Dressing, divided, 6 ancho chiles, crushed (about 1 cup), 1 Tbsp. dried oregano leaves, and more.

Yes, Mexican Stuffed Flank Steak falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Stuffed Flank Steak

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions