Categories: Steak
Ingredients
- 9 oz. tube Mexican chorizo
- 1 cup diced onion
- 1 cup diced poblano chiles
- 1 tsp ground cumin
- 1 tsp dried oregano
- 4 tbsp. olive oil, divided
- 8 oz. cinnamon swirl bread, diced and staled
- 1/2 cup chopped fresh cilantro
- 1/4 cup chicken broth
- Salt and black pepper to taste
- 2 lb. flank steak
Directions
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Cook chorizo in a saucepan over medium-high heat until cooked through, 5 minutes; transfer to a paper towel-lined plate. Wipe out pan and return to burner.
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Sweat onions, poblano, cumin, and oregano in 2 tbsp. oil in same pan over medium heat, covered, stirring often, until onions soften, about 8 minutes.
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Toss bread, cilantro, and broth with onion mixture for the stuffing, then season with salt and pepper.
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Butterfly steak by slicing horizontally, with the grain of the meat, nearly all the way through, so the steak opens like a book. Cover steak with plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
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Preheat oven to 400.
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Spread chorizo over cut side of steak to within 1 inch of edges, then top with stuffing. Roll steak like a jelly roll, then tie at 2-inch intervals.
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Add remaining 2 tbsp. oil to a saute pan, place roulade in pan, seam-side down, then transfer pan to oven.
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Roast roulade until cooked through, 50-55 minutes, flipping halfway through. Transfer roulade to a cutting board and rest 5 minutes before slicing against the grain.