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Mexican Flank Steak

Holidaycooking's picture
Mexican Flank Steak is a delicious main course recipe. An easily prepared steak recipe, Mexican Flank Steak is a dish that you'll love to talk about with us.
  Flank steak 1
  Instant meat tenderizer 1 Tablespoon
  Chili powder 2 Teaspoon
  Dry mustard 1 Teaspoon
  Sugar 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Beer 12 Ounce
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Olive oil/Cooking oil 2 Tablespoon
  Sliced mushrooms 1 Cup (16 tbs)
  Diced peeled tomatoes 1⁄2 Cup (8 tbs)
  Herb stuffing mix 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)

Moisten with water 1 (2- to 3-lb.) flank steak on both sides and sprinkle each side with 1 1/2 teaspoons instant meat tenderizer.
Prick meat all over with a sharp-tined fork.
Set aside.
Combine 2 teaspoons chili powder, 1 teaspoon each dry mustard and sugar and 1/2 teaspoon ground cumin with 2 tablespoons of 1 (12-oz.) can beer.
Spread on one side of tenderized steak.
Saute 1 cup chopped onion and 1 garlic clove, crushed, in 2 tablespoons olive oil (or cooking oil) until onion is golden.
Add 1 cup sliced mushrooms and 1/2 cup diced, peeled tomatoes and saute 5 minutes more.
Add 2 cups packaged herb stuffing mix 1 teaspoon salt and 1/4 teaspoon pepper and toss lightly to mix well.
Spread stuffing over steak and roll steak up, jelly roll fashion, starting with the smaller end.
With strong, white cord or butcher's string tie rolled meat securely in 4 or 5 places.
Place on rack in baking pan.
Pour remaining beer and 1 cup water into pan and roast 2 hours at 300°, basting meat frequently with pan juices.
Place meat on a warm platter and remove strings before carving.

Recipe Summary

Main Dish

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Mexican Flank Steak Recipe