Flank Steak Stuffed with Poblano Cream Sauce

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.