ARGENTINEAN STUFFED FLANK STEAK

Argentinean Stuffed Flank Steak image

Taste the flavors of Argentina with our Argentinean Stuffed Flank Steak! With just 20 minutes of prep time, you can enjoy delicious stuffed flank steak.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 11

Previous Next

Ingredients

1 beef flank steak (2 lb.)
1 medium onion, chopped
1/2 cup A.1. Original Sauce
1/2 cup KRAFT Zesty Italian Dressing
1 cup chopped fresh parsley
3 cloves garlic, minced
1/2 cup chopped roasted Anaheim chiles or poblano peppers
1 medium unpeeled potato, cut into thin strips
6 slices OSCAR MAYER Bacon, chopped
2 cups no-salt-added beef broth
1 bay leaf

Steps:

Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
Remove steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
Cook bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g