• 8servings
  • 200minutes
  • 340calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 beef flank steak (2 lb.)

  2. 1 medium onion , chopped

  3. 1/2 cup A. 1. Original Steak Sauce

  4. 1/2 cup KRAFT Zesty Italian Dressing

  5. 1 cup chopped fresh parsley

  6. 3 cloves garlic , minced

  7. 1/2 cup chopped roasted Anaheim chile s or poblano peppers

  8. 1 medium unpeeled potato , cut into thin strips

  9. 6 slices OSCAR MAYER Bacon , chopped

  10. 2 cups no-salt-added beef broth

  11. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. PLACE steak in shallow glass dish or large resealable plastic bag. Top with onions and steak sauce; cover. Refrigerate at least 1 hour to marinate.

  2. REMOVE steak from marinade; reserve marinade for later use. Place steak on cutting board; cover with plastic wrap. Pound with rolling pin or meat mallet until slightly flattened. Remove plastic wrap. Combine dressing, parsley and garlic; spread evenly onto steak. Top with peppers and potatoes. Roll up tightly, starting at one of the short ends. Tie securely with kitchen string at 2-inch intervals.

  3. COOK bacon in large skillet on medium heat. Remove bacon from skillet, reserving drippings in skillet. Set bacon aside. Add steak to skillet; cook until browned on all sides, turning occasionally. Add broth, bay leaf and reserved marinade; bring to boil. Reduce heat to low; cover. Simmer 1 hour or until steak is cooked through and potatoes are tender, turning every 15 min. Transfer steak to cutting board; let stand 10 min. Remove string; cut steak into 1/2-inch-thick slices. Remove and discard bay leaf. Spoon broth mixture over steak slices; sprinkle with the reserved bacon.


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