This Stuffed Flank Steak is a hearty, comforting dish that transforms a lean cut of beef into a tender, flavorful centerpiece. The steak is pounded thin and filled with a mixture of cornbread stuffing, sautéed onions, and spicy green chilies, creating a delicious contrast of textures. After rolling and tying, itâÂÂs seared and then slow-braised in a robust stewed tomato sauce until fork-tender. This recipe is perfect for family dinners or potlucks, offering a rustic, home-style appeal. The mild heat from the chilies pairs beautifully with the savory beef, making it a satisfying meal that is both easy to prepare and impressive to serve.
Stuffed Flank Steak
Description
This Stuffed Flank Steak is a hearty, comforting dish that transforms a lean cut of beef into a tender, flavorful centerpiece. The steak is pounded thin and filled with a mixture of cornbread stuffing, saut&# 195;©ed onions, and spicy green chilies, creating a delicious contrast of textures. After rolling and tying, itâÂÂs seared and then slow-braised in a robust stewed tomato sauce until fork-tender. This recipe is perfect for family dinners or potlucks, offering a rustic, home-style appeal. The mild heat from the chilies pairs beautifully with the savory beef, making it a satisfying meal that is both easy to prepare and impressive to serve.Ingredients
Directions
-
Place the flank steak on a sheet of waxed paper and cover with another sheet.
-
Pound the covered steak with a mallet or the bottom of a heavy skillet until it is about 3/8 inch thick. Set aside.
-
Heat 1 tablespoon of olive oil in a large skillet with a lid or a Dutch oven over medium heat.
-
Add the chopped onion and sauté until tender, stirring often, but do not let it brown. Remove from heat.
-
To the onion mixture, add the cornbread stuffing, 1/4 cup of the green chilies, chili powder, cumin, and hot water. Stir until well blended.
-
Sprinkle the pounded steak with salt and pepper.
-
Mound the stuffing mixture down the center third of the steak.
-
Bring up the long sides of the steak over the stuffing to meet, slightly overlapping.
-
Tie the roll securely with kitchen twine at 1 1/2-inch intervals to close.
-
Heat the remaining 1 tablespoon of oil in the same pot over medium-high heat.
-
Add the steak roll and brown on all sides.
-
Add the stewed tomatoes and the remaining green chilies to the pot.
-
Bring the mixture to a boil, then lower the heat.
-
Cover the pot and simmer for about 1 1/2 hours, or until the meat is tender.
-
Place the stuffed roll on a cutting board. Cut into 1/2-inch-thick slices, removing and discarding the twine as you slice.
-
Arrange the slices on a platter or individual plates. Pour the tomato sauce from the skillet into a gravy boat to serve separately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 403.5kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 3.3g17%
- Cholesterol 20.5mg7%
- Sodium 464.9mg20%
- Total Carbohydrate 51.0g17%
- Dietary Fiber 4.9g20%
- Sugars 7.9g
- Protein 16.5g33%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the steak is pounded evenly to allow for uniform cooking and easier rolling.
If the stuffing mixture seems too dry, add a splash more hot water. If too wet, add a bit more dry stuffing mix.
You can adjust the heat level by using mild or hot green chilies based on your preference.
This dish tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Be careful when slicing the hot roll; the sauce inside may be hot.
