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Mexican Flank Steak Recipe
|Instant meat tenderizer||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Olive oil/Cooking oil||2 Tablespoon|
|Sliced mushrooms||1 Cup (16 tbs)|
|Diced peeled tomatoes||1⁄2 Cup (8 tbs)|
|Herb stuffing mix||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1036 Calories from Fat 361
% Daily Value*
Total Fat 42 g64.2%
Saturated Fat 7.7 g38.6%
Trans Fat 0 g
Cholesterol 38.5 mg
Sodium 4974.4 mg207.3%
Total Carbohydrates 88 g29.4%
Dietary Fiber 10.1 g40.5%
Sugars 17.8 g
Protein 42 g83%
Vitamin A 59.4% Vitamin C 33.1%
Calcium 22.5% Iron 39.7%
*Based on a 2000 Calorie diet
Prick meat all over with a sharp-tined fork.
Combine 2 teaspoons chili powder, 1 teaspoon each dry mustard and sugar and 1/2 teaspoon ground cumin with 2 tablespoons of 1 (12-oz.) can beer.
Spread on one side of tenderized steak.
Saute 1 cup chopped onion and 1 garlic clove, crushed, in 2 tablespoons olive oil (or cooking oil) until onion is golden.
Add 1 cup sliced mushrooms and 1/2 cup diced, peeled tomatoes and saute 5 minutes more.
Add 2 cups packaged herb stuffing mix 1 teaspoon salt and 1/4 teaspoon pepper and toss lightly to mix well.
Spread stuffing over steak and roll steak up, jelly roll fashion, starting with the smaller end.
With strong, white cord or butcher's string tie rolled meat securely in 4 or 5 places.
Place on rack in baking pan.
Pour remaining beer and 1 cup water into pan and roast 2 hours at 300Â°, basting meat frequently with pan juices.
Place meat on a warm platter and remove strings before carving.