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Flank Steak Stuffed with Poblano Cream Sauce

  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 18
  • Servings 10

Ingredients

Steak

1
tablespoon butter
1/2
cup finely chopped onion (about 1 medium)
1
clove garlic, finely chopped
1
box (9 oz) frozen spinach, thawed, squeezed dry
1/2
cup sliced drained roasted red peppers (from a jar)
1/2
cup ricotta cheese
1/4
cup freshly shredded Parmesan cheese (1 oz)
1/2
teaspoon salt
1
beef flank steak (2 lb), butterflied*
2
tablespoons olive oil

Sauce

2
teaspoons olive oil
1
clove garlic, finely chopped
1/4
cup coarsely chopped onion (1/4 medium onion)
6
medium poblano chiles, roasted, peeled and stems removed
1 1/2
cups whipping cream
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/4
cup chopped fresh cilantro
1
teaspoon chicken bouillon granules
2008 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
190
% Daily Value
Total Fat
21g
33%
Saturated Fat
11g
53%
Trans Fat
1/2g
Cholesterol
115mg
38%
Sodium
380mg
16%
Potassium
470mg
13%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
6%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
60%
60%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*To butterfly flank steak, starting at long side of steak, cut steak in half horizontally, cutting almost but not completely through. Open steak and flatten to resemble butterfly shape.

Directions

  • 1 Heat oven to 350°F. In 10-inch skillet, heat butter over medium-high heat. Add 1/2 cup onion and 1 clove garlic; cook about 2 minutes, stirring occasionally, until onion is tender. Stir in spinach; cook and stir 1 minute. Remove from heat; cool about 5 minutes. Stir in roasted peppers, cheeses and 1/2 teaspoon salt.
  • 2 Spread beef flat; spoon stuffing mixture over steak to 1/4-inch from edge. Roll up, starting with short side. Tie with kitchen string at about 1 1/2-inch intervals.
  • 3 In 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Add beef to skillet; cook 1 to 2 minutes on each side or until browned. Place beef in ungreased 13x9-inch pan; cover with foil.
  • 4 Bake 45 to 50 minutes or until thermometer inserted in meat registers 150°F.
  • 5 Meanwhile, in 2-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1 clove garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Place in blender; add chiles, whipping cream, broth, cilantro and bouillon. Cover; blend on high speed about 45 seconds or until smooth. Return to saucepan. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, just until hot.
  • 6 Place steak on cutting board; remove strings. Cut steak into slices; serve with sauce.

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