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