Mexican Stuffed Flank Steak Recipe Rating: * * * * * Prep Time: 20 min Total Time: 26 hr 5 min Makes: 6 servings 2 cups beef broth 1/2 cup KRAFT Zesty Italian Dressing, divided 6 ancho peppers, 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 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. 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. 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. KRAFT KITCHENS TIPS Round Out The Meal Serve with a mixed green salad and glass of fat free milk. Great Substitute Substitute 1 seeded jalapeno pepper for the serrano chile. NUTRITION INFORMATION Nutrition (per serving) Calories 360 Total fat 18 g Saturated fat 5 g Cholesterol 65 mg Sodium 800 mg Carbohydrate 16 g Dietary fiber 5 g Sugars 2 g Protein 35 g Vitamin A 90 %DV Vitamin C 8 %DV Calcium 6 %DV Iron 25 %DV
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