Chili-stuffed Flank Steak
From canned_food_fan 15 years ago
- 10 minutes to make
- Serves 4
Flank steak is a budget-friendly cut of beef that can be grilled like more expensive steaks because you tenderize the meat as you slice it. To save time, ask the butcher at the store to cut a pocket in the flank steak for you. Read more Then, just stuff it with some canned chili and diced green chilies, rub it with a little chili powder, and brush it with some barbeque sauce right before it’s done grilling. Once grilled, cut the steak in thin slices against the grain and you will have a hearty main dish that melts in the mouth. Note: use a little bit of vegetable or canola oil to rub on the surface of the steak before you grill to keep it from sticking. See less
Ingredients
- 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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