Southwestern Stuffed Flank Steak

Serves: 6
Total Calories: 311


1 (2-pound) beef flank steak, well trimmed
1 cup dry red wine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 tablespoon red chili powder
1/4 cup minced onion
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 chopped onion
3 cloves garlic, minced
1 1/2 cups cornbread stuffing mix
1/2 teaspoon cayenne pepper
1/2 cup water


Cut steak on 3 sides to make a pocket, and fold open to lie flat. Pound until flat and tenderized.

Combine Marinade ingredients, then place steak in a glass dish or a Ziploc bag with Marinade. Leave in refrigerator for a minimum of 2 hours.

Heat oil in skillet over medium heat. Add peppers, onion, and garlic. Sauté, stirring constantly for 5 minutes, or until tender-crisp. Add stuffing mix, cayenne pepper, and water. Blend.

Remove steak from Marinade and pat dry. Discard Marinade. Cover steak with Stuffing mixture and roll up, jellyroll style. Secure the flap with toothpicks or skewers, or tie with kitchen twine. Bake in a preheated 400° oven for 50 minutes. Transfer to a carving board, tent with foil, and let stand 10 minutes. Carve into 1- or 1 1/2-inch slices.

Nutritional Facts:

Serves: 6
Total Calories: 311
Calories from Fat: 80

This Southwestern Stuffed Flank Steak recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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