Mexican Recipes: Southwestern Stuffed Flank Steak

Southwestern Stuffed Flank Steak

3/4 cup fresh lemon juice
3/4 cup vegetable oil
1/4 cup Worcestershire sauce
1 garlic clove, finely minced
1 teaspoon liquid smoke
1/4 teaspoon freshly ground black pepper
1 (1 1/2 to 2 pound) flank steak
1 (8-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted red pepper in oil, drained and cut into thin strips
1 cup finely chopped onion
2 (4-ounce) cans chopped mild green chilies, drained
1 garlic clove, finely minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup (1-ounce) shredded Monterey Jack cheese

Combine first 6 ingredients in a large zipper-style plastic bag, mixing well. Seal and set aside.

To butterfly steak, use a sharp knife to cut the steak in half lengthwise, cutting almost to, but not completely through, the opposite side, to form a butterfly shape. Add the butterflied steak to the marinade in bag; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.

Preheat oven to 350*F (175*C).

Remove steak from marinade, discarding marinade. Spread spinach over steak to within 1/2-inch of edges; top with red peppers and onion.

Combine chilies, garlic, cumin, and chili powder; sprinkle chili mixture evenly over pepper and onion layer. Sprinkle evenly with cheese.

Roll steak, starting at short side. Secure with heavy string at 2-inch intervals. Place in a shallow roasting pan.

Bake for 45 minutes. Let stand for 5 minutes before slicing to serve.