Stuffed Flank Steak in Green Sauce

Name: Stuffed Flank Steak in Green Sauce
Prep time: 50 min
Cook time: 35 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 tablespoon vegetable oil, for the filling; 1/4 red onions, flank steak, for the filling; 1 cup button mushrooms, sliced, for the filling; 1 cup requesón, for the filling; 1/2 cups yellow corn kernels, for the filling; 2 tablespoons epazote, for the filling; 1 pinch salt, for the filling; 1 pinch pepper, for the filling; 2 cups Poblano chile strips, for the filling; 4 thinly sliced beef steaks; 2 cups chicken broth, for the sauce; 6 tomatillos, for the sauce; 1 clove garlic, for the sauce; 1/4 white onions, for the sauce; 1 serrano chile, for the sauce; 1/4 cups epazote, for the sauce; cumin, for the sauce; 2 tablespoons oregano; pinches salt; pepper; fresh cilantro, for blending; red onion, flank steak, for garnish; corn kernels, for garnish; fresh cilantro, for garnish; white rice, for serving

Lorenza Ávila

Easy beef recipes are not few, and this flank steak in green sauce is definitely one of them. Perfect for any day of the week, its filling of vegetables, ricotta, and mushrooms makes it a very complete main dish. Additionally, its spicy green sauce adds a lot of flavor and that characteristic touch of Mexican cooking recipes.

Reviewed by Editorial Team of Kiwilimón

Published: 24-07-2019

Preparation

15 mins

35 mins

Low

Heat a skillet over medium heat with oil and fry the onion, mushrooms, ricotta, corn, epazote, and then add the strips. Season with salt and pepper. Set aside the filling. Place the flank steak on a board, fill with the previous preparation, fold, and cook over high heat on a grill until the meat is cooked. For the sauce, heat a small pot over high heat with the chicken broth, boil the tomatoes with garlic, onion, serrano chili, epazote, cumin, and oregano for 30 minutes. Then blend with cilantro and season with a little salt. Set aside. Serve with a mirror of the sauce, a bit of red onion, cilantro, and yellow corn.