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Flank Steak Stuffed with Poblano Cream Sauce

flank steak stuffed with poblano cream sauce Entree
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

Directions

Hide Images
  • 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.

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.

Nutrition Information

Nutrition Facts

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.
  • 2008 © and ®/™ of General Mills

© 2018 ®/TM General Mills All Rights Reserved

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