Stuffed Flank Steak Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Flank steak, ( 1 1/2 to
1 3/4: pounds),
2 tbsp: Olive oil,
1 medium: Onion, chopped
1 1/2 cup: Cornbread stuffing,
1 can: , (4 oz.) chopped green
Chilies,
2 tsp: Chili powder,
1 tsp: Ground cumin,
1/4 cup: Very hot water,
1/4 tsp: Salt,
1/8 tsp: Pepper,
1 can: , (14 1/2 oz.) stewed tomatoes
Directions:
1- Place flank steak on sheet of waxed paper. Cover with another sheet of
waxed paper. Pound covered steak with mallet or bottom of heavy skillet
until about 3/8 inch thick. Set aside.
2- Heat 1 tablespoon of the oil in a large skillet with a lid or in a
Dutch oven over medium heat, Add the onion; saute until tender, stirring
often; do not let brown. Remove from the heat. Add the corn-bread
stuffing, 1/4 cup of the green chilies, chili powder, cumin and hot water;
stir until well blended.
3- Sprinkle the steak with the salt and pepper. Mound the stuffing 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.
4- Heat the remaining 1 tablespoon of oil in the same pot over medium-high
heat, Add the steak roll; brown the roll on all sides. Add the tomatoes
and the remaining chilies. Bring the whole mixture to boiling. Lower the
heat; cover the pot and simmer for about 1 1/2 hours or until tender.
5- To serve: Place the stuffed roll on a cutting board. Cut the roll into
1/2-inch-thick slices, removing and discarding the twine as you slice.
Arrange the slices on a platter or individual dinner plates. Pour the
tomato sauce from the skillet into a gravy boat. Pass the sauce separately
wth the meat.
From: Family Circle 1/7/92
Cook 1-2-3 Braise it
Source from luhu.jp
waxed paper. Pound covered steak with mallet or bottom of heavy skillet
until about 3/8 inch thick. Set aside.
2- Heat 1 tablespoon of the oil in a large skillet with a lid or in a
Dutch oven over medium heat, Add the onion; saute until tender, stirring
often; do not let brown. Remove from the heat. Add the corn-bread
stuffing, 1/4 cup of the green chilies, chili powder, cumin and hot water;
stir until well blended.
3- Sprinkle the steak with the salt and pepper. Mound the stuffing 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.
4- Heat the remaining 1 tablespoon of oil in the same pot over medium-high
heat, Add the steak roll; brown the roll on all sides. Add the tomatoes
and the remaining chilies. Bring the whole mixture to boiling. Lower the
heat; cover the pot and simmer for about 1 1/2 hours or until tender.
5- To serve: Place the stuffed roll on a cutting board. Cut the roll into
1/2-inch-thick slices, removing and discarding the twine as you slice.
Arrange the slices on a platter or individual dinner plates. Pour the
tomato sauce from the skillet into a gravy boat. Pass the sauce separately
wth the meat.
From: Family Circle 1/7/92
Cook 1-2-3 Braise it
Source from luhu.jp