To save yourself time,
ask your butcher to butterfly the flank steak.
Southwestern
Stuffed Flank Steak
3/4 cup fresh lemon juice
3/4 cup vegetable oil
1/4 cup Worcestershire
sauce
1 garlic clove, finely
minced
1 teaspoon liquid smoke
1/4 teaspoon freshly ground
black pepper
1 (1 1/2 to 2 pound) flank
steak
1 (8-ounce) package frozen
chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted
red pepper in oil, drained and cut into thin strips
1 cup finely chopped onion
2 (4-ounce) cans chopped
mild green chilies, drained
1 garlic clove, finely
minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup (1-ounce) shredded
Monterey Jack cheese
Combine first 6 ingredients
in a large zipper-style plastic bag, mixing well. Seal and set
aside.
To butterfly steak, use
a sharp knife to cut the steak in half lengthwise, cutting almost
to, but not completely through, the opposite side, to form a
butterfly shape. Add the butterflied steak to the marinade in
bag; seal bag securely, removing as much air as possible, and
place in a large bowl. Marinate for 8 hours or overnight in refrigerator,
turning occasionally.
Preheat oven to 350*F
(175*C).
Remove steak from marinade,
discarding marinade. Spread spinach over steak to within 1/2-inch
of edges; top with red peppers and onion.
Combine chilies, garlic,
cumin, and chili powder; sprinkle chili mixture evenly over pepper
and onion layer. Sprinkle evenly with cheese.
Roll steak, starting at
short side. Secure with heavy string at 2-inch intervals. Place
in a shallow roasting pan.
Bake for 45 minutes. Let
stand for 5 minutes before slicing to serve.
