Flank Steak Stuffed with Poblano Cream Sauce

Name: Flank Steak Stuffed with Poblano Cream Sauce
Prep time: 45 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Mexican
Ingredients: 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; 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

Save Recipe

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

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

Qué Rica Vida Cocina

Updated Feb 24, 2010

Save
Share
Keep Screen On

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

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.

Nutrition Information

350 Calories, 21g Total Fat, 31g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 190

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.