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
|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
- 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.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 45mg
- Sodium: 660mg
- Total Carbohydrates: 22g
- Protein: 35g