Name: Stuffed Flank Steak, Texas Style
Yield: Yield: 8 or More Servings.
Cuisine: Mexican
Ingredients: Freshly ground pepper to taste; 2 tablespoons finely minced garlic; 1 cup fresh or canned beef broth; 5 tablespoons safflower, corn, or peanut oil; 1 cup finely chopped sweet green peppers; 1 cup finely chopped celery; 4 bottled pickled jalapeño peppers; 2 tablespoons chili powder; 2 cups finely chopped onions; 1 teaspoon dried cumin; 1 teaspoon crumbled dried oregano; 2 tablespoons finely chopped parsley; Mexican Table Sauce, optional; 4 cups crumbled Corn and Cheese Bread (this should be made at least 1 day in advance); 1 flank steak (1¾ to 2 pounds); Salt to taste, if desired; 1 cup drained, crushed canned tomatoes, preferably imported; 2 eggs, lightly beaten

Preparation info

Yield:
8 or More
Servings.

Difficulty
Medium

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 cups crumbled Corn and Cheese Bread (this should be made at least 1 day in advance)
1 flank steak (1¾ to 2

Method

Preheat the oven to 350 degrees.
Put the crumbled corn bread in a large mixing bowl and set aside.
Place the flank steak on a flat surface. Hold a long, sharp carving knife parallel to the surface and cut the steak lengthwise in half to make 2 l

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Stuffed Flank Steak, Texas Style

Ingredients

Method

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