Mexican Flank Steak

Name: Mexican Flank Steak
Yield: 8 or More Servings.
Cuisine: Mexico
Ingredients: 1 flank steak; 2 tablespoons bacon fat or lard; 2 tablespoons bacon fat or lard; ¾ cup chopped celery; 1½ cups finely chopped onion; ½ cup finely chopped green pepper; ½ cup finely chopped green pepper; 3 cloves finely minced garlic; 3 cloves finely minced garlic; Salt and freshly ground pepper to taste; 2 teaspoons chopped fresh thyme, or 1 teaspoon dried; Tabasco sauce to taste; Salt and freshly ground pepper to taste; 2 eggs, lightly beaten; 4 cups crumbled corn bread; 2 tablespoons finely chopped parsley; 2 tablespoons hot green chili peppers (available in cans); Chili powder to taste; 1 cup beef broth; 1 bay leaf; ½ cup chopped carrots; ½ cup chopped tomatoes; 3 tablespoons peanut oil

Preparation info

8
or More Servings.

Difficulty
Medium

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

1 flank steak
2 tablespoons bacon fat or lard
1½ cups

Americas
Mexico
Main course
Central America
Spicy

Method

Preheat the oven to 350 degrees.
Lay the flank steak on a flat surface and, using a long, sharp knife, slice it lengthwise in half, or have it done by a butcher.
Heat the bacon fat and add 1