Mexican Flank Steak
Yield
6 servingsPrep
20 minCook
10 hrsReady
10 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | 1-lb |
beef, flank steak (london broil)
|
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
garlic salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 15 | ounce |
tamales
canned, in sauce |
* |
| 1 | teaspoon |
beef bouillon granules
|
|
| ¼ | cup |
water
hot |
|
| 8 | ounces |
tomato sauce
|
|
| ds | Bottled |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
water
cold |
|
| 4 | teaspoons |
cornstarch
|
|
| 1 | x |
monterey jack cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | 1-lb |
beef, flank steak (london broil)
|
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
garlic salt
|
|
| 0.6 | ml |
black pepper
|
|
| 433.5 | ml/g |
tamales
canned, in sauce |
* |
| 5 | ml |
beef bouillon granules
|
|
| 59 | ml |
water
hot |
|
| 231.2 | ml/g |
tomato sauce
|
|
|
red hot pepper sauce
|
*
|
||
| 3E+1 | ml |
water
cold |
|
| 2E+1 | ml |
cornstarch
|
|
| 1 | x |
monterey jack cheese
shredded |
*
|
Directions
Pound meat on both sides iwth meat mallet; sprinkle with salt, garlic salt and pepper.
Unwrap tomales; place tamales and sauce in bowl.
Break up tamales slightly with fork; spread over steaks.
Roll up each steak jelly roll style, starting with short side; tie or skewer securely.
Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
Pour over meat. Cover; cook on low heat setting for 8 to 10 hours.
Lift out meat rolls; remove strings or skewers.
Pour cooking liquid into saucepan; skim off excess fat.
Blend the cold water into cornstarch; stir into liquid.
Cook and stir until thickened and bubbly.
Spoon over meat, sprinkle cheese atop each roll.
