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Mexican Flank Steak

Beef.Chef's picture
Mexican Flank Steak is simply one of my favorite meat preperation. This tasty dish is perfect for a formal weekend lunch at home. Try this delicious and unique Mexican Flank Steak recipe.
  Beef flank steaks 2 Pound
  Salt 1⁄2 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tamales 15 Ounce
  Instant beef bouillon granules 1 Teaspoon
  Boiling water 1⁄4 Cup (4 tbs)
  Canned tomato sauce 8 Ounce
  Hot pepper sauce 1 Dash
  Shredded monterey jack cheese 1 Cup (16 tbs)

Pound meat on both sides; sprinkle with salt, garlic salt, and pepper.
Unwrap tamales; place in bowl.
Break up slightly with fork; spread over steaks.
Roll up as for jelly rolls; tie closed.
Place in shallow baking pan.
Dissolve bouillon in boiling water; mix with tomato sauce and hot pepper sauce.
Pour over meat.
Bake at 350° for 1 1/4 to 1 1/2 hours, basting often.
Remove strings.
Top meat with cheese.
Crockery cooker directions: Prepare steak rolls as above.
Place in electric slow crockery cooker.
Dissolve bouillon granules in boiling water; combine with tomato sauce and hot pepper sauce.
Pour over meat.
Cover; cook on low-heat setting 8 to 10 hours.
Transfer meat rolls to serving platter; remove strings.
Keep meat rolls warm.
Pour cooking liquid into saucepan; skim off excess fat.
Blend 2 tablespoons cold water with 4 teaspoons cornstarch; stir into liquid.
Cook and stir till thickened and bubbly.
Spoon over meat; sprinkle cheese atop.

Recipe Summary

Main Dish

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Mexican Flank Steak Recipe