Argentinean Stuffed Flank Steak

Ingredients

• 6 slices oscar mayer bacon chopped
• 1  bay leaf 
• 2 cups no-salt-added beef broth 
• 2 lb beef flank steak 
• 1 cup parsley fresh chopped
• 3 cloves garlic minced
• 0.5 cup a.1. original sauce 
• 0.5 cup 1/2 cup kraft zesty italian dressing italian kraft
• 1 medium onion chopped
• 0.5 cup poblano peppers chopped
• 1 medium potatoes unpeeled cut into thin strips

Equipment

• frying pan
• plastic wrap
• ziploc bags
• rolling pin
• cutting board
• meat tenderizer
• kitchen twine

Directions

1. Place steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.
2. Remove steak from marinade; reserve marinade for later use.
3. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened.
4. Remove plastic wrap.
5. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes.
6. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.
7. Cook bacon in large skillet on medium heat.
8. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside.
9. Add steak to skillet; cook until browned on all sides, turning occasionally.
10. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min.
11. Transfer steak to cutting board; let stand 10 min.
12. Remove string; cut steak into 1/2-inch-thick slices.
13. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.