Mexican Flank Steak

Mexican Flank Steak

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Ingredients

  • 2 lb
    flank steak
  • 1/2 tsp
    salt
  • 5/8 tsp
    garlic salt
  • 5/8 tsp
    pepper
  • 1 can(s)
    tamales in sauce, 15 ounces
  • 1 tsp
    instant beef bouillon granules
  • 1/4 c
    hot water
  • 8 oz
    tomato sauce
  • 1 dash(es)
    hot pepper sauce
  • 2 Tbsp
    cold water
  • 4 tsp
    cornstarch
  • ·
    monterey jack cheese, shredded

How to Make Mexican Flank Steak

Step-by-Step

  1. Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper.
  2. Unwrap tamales; place tamales and sauce in bowl.
  3. Break up tamales slightly with fork; spread over steaks.
  4. Roll up each steak jelly roll style, starting with short side; tie or skewer securely.
  5. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.
  6. Pour over meat.
  7. Cover; cook on low heat setting for 8 to 10 hours.
  8. Lift out meat rolls; remove strings or skewers.
  9. Pour cooking liquid into saucepan; skim off excess fat.
  10. Blend the cold water into cornstarch; stir into liquid.
  11. Cook and stir until thickened and bubbly.
  12. Spoon over meat, sprinkle cheese atop each roll.

Printable Recipe Card

About Mexican Flank Steak

Course/Dish: Beef Steaks and Chops
Regional Style: Mexican
Other Tag: Quick & Easy



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