Flank Steak Stuffed with Poblano Cream Sauce

Name: Flank Steak Stuffed with Poblano Cream Sauce
Prep time: 45 min
Total time: 1 h 15 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 tablespoon butter; 1/2 cup finely chopped onion (about 1 medium); 1 clove garlic, finely chopped; 1 box (9 oz) frozen spinach, thawed, squeezed dry; 1/2 cup sliced drained roasted red peppers (from a jar); 1/2 cup ricotta cheese; 1/4 cup freshly shredded Parmesan cheese (1 oz); 1/2 teaspoon salt; 1 beef flank steak (2 lb), butterflied*; 2 tablespoons olive oil; 2 teaspoons olive oil; 1 clove garlic, finely chopped; 1/4 cup coarsely chopped onion (1/4 medium onion); 6 medium poblano chiles, roasted, peeled and stems removed; 1 1/2 cups whipping cream; 1/2 cup Progresso™ chicken broth (from 32-oz carton); 1/4 cup chopped fresh cilantro; 1 teaspoon chicken bouillon granules

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Prep 45 min
Total 1 hr 15 min
Ingredients 18
Servings 10

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by Qué Rica Vida Cocina

Updated Feb 24, 2010

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Ingredients

Steak

1 tablespoon butter
1/2 cup finely chopped onion (about 1 medium)
1 clove garlic, finely chopped
1 box (9 oz) frozen spinach, thawed, squeezed dry
1/2 cup sliced drained roasted red peppers (from a jar)
1/2 cup ricotta cheese
1/4 cup freshly shredded Parmesan cheese (1 oz)
1/2 teaspoon salt
1 beef flank steak (2 lb), butterflied*
2 tablespoons olive oil

Sauce

2 teaspoons olive oil
1 clove garlic, finely chopped
1/4 cup coarsely chopped onion (1/4 medium onion)
6 medium poblano chiles, roasted, peeled and stems removed
1 1/2 cups whipping cream
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup chopped fresh cilantro
1 teaspoon chicken bouillon granules

Directions

1

Heat oven to 350°F. In 10-inch skillet, heat butter over medium-high heat. Add 1/2 cup onion and 1 clove garlic; cook about 2 minutes, stirring occasionally, until onion is tender. Stir in spinach; cook and stir 1 minute. Remove from heat; cool about 5 minutes. Stir in roasted peppers, cheeses and 1/2 teaspoon salt.
2

Spread beef flat; spoon stuffing mixture over steak to 1/4-inch from edge. Roll up, starting with short side. Tie with kitchen string at about 1 1/2-inch intervals.
3

In 12-inch skillet, heat 2 tablespoons oil over medium-high heat. Add beef to skillet; cook 1 to 2 minutes on each side or until browned. Place beef in ungreased 13x9-inch pan; cover with foil.
4

Bake 45 to 50 minutes or until thermometer inserted in meat registers 150°F.
5

Meanwhile, in 2-quart saucepan, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1 clove garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Place in blender; add chiles, whipping cream, broth, cilantro and bouillon. Cover; blend on high speed about 45 seconds or until smooth. Return to saucepan. Cook uncovered over medium heat 5 to 10 minutes, stirring occasionally, just until hot.
6

Place steak on cutting board; remove strings. Cut steak into slices; serve with sauce.

Nutrition Information

350 Calories, 21g Total Fat, 31g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 190

Total Fat: 21g; 33%

Saturated Fat: 11g; 53%

Trans Fat: 1/2g

Cholesterol: 115mg; 38%

Sodium: 380mg; 16%

Potassium: 470mg; 13%

Total Carbohydrate: 7g; 2%

Dietary Fiber: 1g; 6%

Sugars: 4g

Protein: 31g

% Daily Value*:

Vitamin A: 70%; 70%

Vitamin C: 60%; 60%

Calcium: 15%; 15%

Iron: 20%; 20%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.