07 07
YIELD
5 servings
ACTIVE
25 minutes
TOTAL
8 to 10 hours on low
1 FLANK STEAK (1½ LB)
1 BOX (6 OZ) CORNBREAD STUFFING MIX
1 CUP BOILING WATER
1 CUP THICK-AND-CHUNKY SALSA
¼ CUP CHOPPED FRESH CILANTRO
Ask your butcher to butterfly the flank steak, or you can do it yourself: Lay meat on a cutting board with the grain running vertically. Using a long, sharp knife, cut the meat almost in half, opening it like a book but stopping before going all the way through. Cut several 12-in. pieces of kitchen twine and space evenly under steak.
Toss cornbread stuffing with 1 cup boiling water and ½ cup salsa until moistened; stir in cilantro. Spread over steak, leaving about 1 in. along edges. Roll steak starting from a long side, jelly-roll style; tie with twine.
Place seam side down in a 6-qt oval slow cooker. Spoon remaining ½ cup salsa over meat. Cover and cook on low 8 to 10 hours.
Remove steak to a cutting board; let rest 10 minutes. Discard cooking liquid. Remove string and cut steak into ½-in.-thick slices. Serve with additional salsa, if desired.
Steamed green beans
CALORIES 370 TOTAL FAT 12G SATURATED FAT 5G CHOLESTEROL 57MG SODIUM 936MG
TOTAL CARBOHYDRATES 28G DIETARY FIBER 2G PROTEIN 33G
