Mexican Stuffed Flank Steak

Ingredients

• 1 cup ancho chiles crushed
• 4 slices oscar mayer bacon cooked drained chopped
• 2 cups beef broth 
• 2 lb beef flank steak 
• 1 medium carrots shredded
• 0.3 cup cilantro leaves divided chopped
• 0.5 cup 1/2 cup kraft zesty italian dressing italian divided kraft
• 1 Tbsp oregano leaves dried
• 1 small potatoes shredded peeled
• 1  serrano chile finely chopped

Equipment

• frying pan
• blender
• ziploc bags
• cutting board
• kitchen twine

Directions

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