Mexican-Stuffed Flank Steak

• 1 beef flank steak (2 lb.) Safeway 1 lb For $5.99 thru 02/09
• 2 cups fat-free reduced-sodium beef broth
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 6 ancho chiles, crushed
• 1 Tbsp. dried oregano leaves
• 1 small red potato (3 oz.), peeled, shredded
• 1 carrot, shredded Target 2 lb For $3.00 thru 02/06
• 1 serrano chile, minced
• 4 slices cooked OSCAR MAYER Bacon, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup chopped fresh cilantro, divided

1. Score steak on both sides with shallow cross-cuts; place in shallow dish.
2. Blend broth, 1/4 cup dressing, ancho peppers and oregano in blender until smooth; pour over steak.
3. Turn to evenly coat both sides of steak with broth mixture.
4. Refrigerate overnight to marinate, turning occasionally.
5. Combine potatoes, carrots, serrano chiles, bacon and 2 Tbsp.
6. cilantro; set aside.
7. Remove steak from marinade; reserve marinade.
8. Place steak on clean work surface.
9. Spread with potato mixture to within 1/2 inch of edges; roll up tightly, starting at one short end.
10. Tie securely with kitchen string at 2-inch intervals.
11. Heat remaining dressing in large skillet on medium-high heat.
12. Add steak; cook until browned on all sides, turning occasionally.
13. Add reserved marinade; bring to boil.
14. Cover; simmer on low heat 1 hour 45 min.
15. or until steak is done (160F).
16. Transfer steak to cutting board; let stand 10 min.
17. Remove string; cut steak into 1/2-inch-thick slices.
18. Place on platter.
19. Spoon broth mixture over steak slices; sprinkle with remaining cilantro.

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

Taken from www.kraftrecipes.com/recipes/mexican-stuffed-flank-steak-75403.aspx (may not work)