Mexican Flank Steak
|Instant meat tenderizer||1 Tablespoon|
|Chili powder||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|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)|
|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.
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 300Â°, basting meat frequently with pan juices.
Place meat on a warm platter and remove strings before carving.