Mexican Stuffed Flank Steak

• 2 cups beef broth
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 6 ancho chiles, crushed (about 1 cup)
• 1 Tbsp. dried oregano leaves
• 1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 1 small potato, peeled, shredded Safeway 2 pkg For $5.00 thru 02/09
• 1 medium carrot, shredded Target 2 lb For $3.00 thru 02/06
• 1 serrano chile, finely chopped
• 4 slices OSCAR MAYER Bacon, cooked, drained and chopped Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup chopped cilantro, divided

1. Place broth, 1/4 cup of the dressing, the ancho peppers and oregano in blender; cover.
2. Blend on medium speed 1 min.
3. Pour into large resealable plastic bag.
4. Add steak; seal bag.
5. Turn bag over several times to evenly coat steak with the broth mixture.
6. Refrigerate overnight to marinate, turning occasionally.
7. Mix potatoes, carrots, serrano chiles, bacon and 2 Tbsp.
8. of the cilantro; set aside.
9. Remove steak from marinade; reserve marinade in bag.
10. Place steak on clean work surface.
11. Spread evenly with potato mixture to within 1/2 inch of edges.
12. Roll up tightly, starting at one of the short ends.
13. Tie securely with kitchen string at 2-inch intervals; set aside.
14. Heat remaining 1/4 cup dressing in large skillet on medium-high heat.
15. Add steak; cook until browned on all sides, turning occasionally.
16. Add reserved marinade; bring to boil.
17. Reduce heat to low; cover.
18. Simmer 1 hour 45 min.
19. or until steak is medium doneness (160F).
20. Transfer steak to cutting board; let stand 10 min.
21. Remove string; cut steak into 1/2-inch-thick slices.
22. Place on serving platter.
23. Spoon broth mixture over steak slices; sprinkle with the remaining 2 Tbsp.
24. cilantro.

beef broth, italian dressing, ancho chiles, oregano, potato, carrot, serrano chile, bacon, cilantro

Taken from www.kraftrecipes.com/recipes/mexican-stuffed-flank-steak-91918.aspx (may not work)