• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Far-Out Filled Flank Steak

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • Peppered cornbread
  • 1 (2-lb) flank steak
  • 1/2 ts Salt; or to taste
  • Freshly ground black pepper
  • 1/2 c Unsalted butter
  • 2 lg Onions; chopped
  • 4 Cloves garlic; minced
  • 2 Eggs; slightly beaten
  • Milk; if necessary
  • 1 Recipe Ranchero Sauce or
  • -Margarita Jalapeno Sauce
  • -(see index for recipes)


1/2 c Unsalted butter
1 c Canned creamed corn
1 c Yellow cornmeal
1/4 c Finely chopped pickled
-Jalapeno chiles
3 Eggs
1/2 ts Salt
1/2 ts Baking soda
1/4 ts Baking powder
1 c Grated Monterey Jack cheese

The day before serving or early in the morning prepare cornbread (see part
2). When ready to prepare filled flank steak, crumble cornbread into a
3-quart bowl & set aside. Trim excess fat & connective tissue from steak;
if steak is wider than 6 inches across at the shortest side, cut in half to
make 2 long, slender pieces. Firmly & evenly pound steak as thin as
possible; season with salt and pepper. Set aside. Melt butter in a very
large, flatbottomed skillet with an ovenproof handle. Add onions & garlic &
cook until onions are clear. Using a slotted spoon, lift out half the onion
mixture & add to crumbled cornbread. Mix eggs into cornbread, combining
well. If mixture seems too dry, mix in a little milk. Spoon cornbread
mixture in a long strip down center of steak (or half down center of each
steak half). Roll carefully, patting loose pieces of stuffing back into
steak rolls. Secure each steak closed with sharp skewers. Add rolled steak
to skillet; brown rapidly, spooning remaining onion mixture over sides of
steak & being sure onions don't overbrown. Preheat oven to 350. When steak
is uniformly browned, spoon Ranchero or Margarita Jalapeno Sauce over top.
Bake in skillet, uncovered, spooning sauce over meat occasionally, 1 to
1-1/2 hours or until meat is easily pierced to center with a sharp knife &
is no longer pink. Cut in slices crosswise to serve. Makes 8-10 servings.
PEPPERED CORNBREAD: Preheat oven to 400. Place butter in 9- to 10-inch
cast-iron skillet or baking pan; set in oven until melted. In bowl, combine
corn, cornmeal, jalapenos, eggs, salt, baking soda & baking powder. Stir in
melted butter, then cheese. Bake 30-45 minutes.

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