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: 1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09; 2 cups fat-free reduced-sodium beef broth; 1/2 cup KRAFT Zesty Italian Dressing, divided; 6 ancho chiles, crushed; 1 Tbsp. dried oregano leaves; 1 small red potato (3 oz.), peeled, shredded; 1 carrot, shredded Target 2 lb For $3.00 thru 02/06; 1 serrano chile, minced; 4 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06; 1/4 cup chopped fresh cilantro, divided

Servings: persons

1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09
2 cups fat-free reduced-sodium beef broth
1/2 cup KRAFT Zesty Italian Dressing, divided
6 ancho chiles, crushed
1 Tbsp. dried oregano leaves
1 small red potato (3 oz.), peeled, shredded
1 carrot, shredded Target 2 lb For $3.00 thru 02/06
1 serrano chile, minced
4 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06
1/4 cup chopped fresh cilantro, divided

1
Score steak on both sides with shallow cross-cuts; place in shallow dish.
2
Blend broth, 1/4 cup dressing, ancho peppers and oregano in blender until smooth; pour over steak.
3
Turn to evenly coat both sides of steak with broth mixture.
4
Refrigerate overnight to marinate, turning occasionally.
5
Combine potatoes, carrots, serrano chiles, bacon and 2 Tbsp.
6
cilantro; set aside.
7
Remove steak from marinade; reserve marinade.
8
Place steak on clean work surface.
9
Spread with potato mixture to within 1/2 inch of edges; roll up tightly, starting at one short end.
10
Tie securely with kitchen string at 2-inch intervals.
11
Heat remaining dressing in large skillet on medium-high heat.
12
Add steak; cook until browned on all sides, turning occasionally.
13
Add reserved marinade; bring to boil.
14
Cover; simmer on low heat 1 hour 45 min.
15
or until steak is done (160F).
16
Transfer steak to cutting board; let stand 10 min.
17
Remove string; cut steak into 1/2-inch-thick slices.
18
Place on platter.
19
Spoon broth mixture over steak slices; sprinkle with remaining cilantro.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09, 2 cups fat-free reduced-sodium beef broth, 1/2 cup KRAFT Zesty Italian Dressing, divided, 6 ancho chiles, crushed, 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.

Mexican-Stuffed Flank Steak

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