Recipe Rating:
Prep Time: 20 min
Total Time: 26 hr 5 min
Makes: 6 servings
2 cups beef broth
1/2 cup KRAFT Zesty Italian Dressing, divided
6 ancho peppers, crushed (about 1 cup)
1 Tbsp. dried oregano leaves
1 beef flank steak (2 lb.)
1 small potato, peeled, shredded
1 medium carrot, shredded
1 serrano chile, finely chopped
4 slices OSCAR MAYER Bacon, cooked, drained and chopped
1/4 cup chopped cilantro, divided
PLACE broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover. Blend on medium speed 1 min. Pour into large resealable plastic bag. Add steak; seal bag. Turn bag over several times to evenly coat steak with the broth mixture. Refrigerate overnight to marinate, turning occasionally.
MIX potatoes, carrots, serrano chiles, bacon and 2 Tbsp. of the cilantro; set aside. Remove steak from marinade; reserve marinade in bag. Place steak on clean work surface. Spread evenly with potato mixture to within 1/2 inch of edges. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals; set aside.
HEAT remaining 1/4 cup dressing in large skillet on medium-high heat. Add steak; cook until browned on all sides, turning occasionally. Add reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour 45 min. or until steak is medium doneness (160°F). Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Place on serving platter. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp. cilantro.
KRAFT KITCHENS TIPS
Round Out The Meal
Serve with a mixed green salad and glass of fat free milk.
Great Substitute
Substitute 1 seeded jalapeno pepper for the serrano chile.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 360
Total fat 18g
Saturated fat 5g
Cholesterol 65mg
Sodium 800mg
Carbohydrate 16g
Dietary fiber 5g
Sugars 2g
Protein 35g
Vitamin A 90%DV
Vitamin C 8%DV
Calcium 6%DV
Iron 25%DV