Recipe
Author
Hy-Vee Test Kitchen
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Description
Transform this affordable cut into an eye-catching meal with the addition of a simple seasoning rub and cornbread stuffing mix doctored up with green chiles.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2-to-2-1/2-pound) flank steak | ||
| 1 (6-oz.) box Hy-Vee cornbread stuffing mix | ||
| 1 (7-oz.) can Hy-Vee diced mild green chiles | ||
| 1 tbsp. Gustare Vita olive oil | ||
| Hy-Vee Tex-Mex chipotle seasoning, as desired | ||
| Hy-Vee Select roasted salsa verde, optional |
Things To Grab
- 100-percent-cotton kitchen string
- Silicone pastry brush
- Shallow roasting pan
- Serving platter
- Aluminum foil
- Meat thermometer
Directions
- Preheat oven to 450 degrees.
- To butterfly flank steak, make a lengthwise cut horizontally through steak, cutting to within ½ inch of opposite side. Spread open; cover with plastic wrap. Working from the center to the edges, pound steak with flat side of meat mallet to even thickness. Remove plastic wrap; set aside.
Prepare stuffing according to package directions. Stir in green chiles. Spread over steak. Roll up meat so grain runs lengthwise. Tie in several places with 100-percent-cotton kitchen string. Brush with oil and season with chipotle seasoning.
Transfer steak to a shallow roasting pan. Roast for 30 minutes for medium-rare (130 degrees) and about 45 minutes for medium (140 degrees). Transfer roast to a serving platter; tent loosely with aluminum foil. Let stand for 15 minutes.
- Remove the strings; slice steak and serve with salsa verde, if desired.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 660mg
- Total Carbohydrates: 22g
- Protein: 35g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2016