Chili-stuffed Flank Steak
From canned_food_fan 14 years agoIngredients
- 1 1/4 pounds lean flank steak (about 1/2-inch thick), pocket cut shopping list
- 1 can (14.5 oz) chili with beans, drained shopping list
- 1/4 cup canned diced green chilies shopping list
- 2 teaspoons canola or vegetable oil shopping list
- 2 teaspoons chili powder shopping list
- 1 cup low sodium barbecue sauce shopping list
How to make it
- Heat a grill to high heat.
- Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
- Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
- Remove skewer, and cut flank steak in thin slices against the grain and serve.
- COURTESY OF MEALTIME.ORG
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