Flank Steak Roll Stuffed with Onions, Olives and Chiles

Source: National Onion Association

Yield: 7 Servings

2 lbs. Flank steak
2 Dried mild chile pods, such as ancho or pasilla chiles
1 Medium onion, finely chopped
Vegetable oil
1/2 Cup Olives, chopped
2 tsp. Minced garlic
3/4 Cup Red wine (or beef broth)
1 tsp. Thyme
Garlic salt and black pepper, to taste


Method
Cover chiles with water in a microwave safe container. Cover and microwave on high for 4 minutes. Discard stems and seeds, and finely chop chiles.

Sauté onion in oiled skillet until tender, about 5 minutes. Add chiles, olives, garlic, red wine and thyme. Cook until wine has evaporated and stuffing is spreading consistency.

To butterfly steak, begin splitting at one long edge, making a horizontal cut through center of steak, leaving opposite "hinge" intact. Do not cut completely through steak. Season inside of beef with garlic salt and pepper, to taste.

Starting at one long edge, spread stuffing evenly over half of steak. Fold uncovered half over stuffing. Roll up, starting from long (open) edge. Tie roll closed with string every 2 inches. Season roll with garlic salt and pepper. Brown roll quickly in large oiled skillet.

Transfer to roasting pan placing seam side up. Roast for 35 to 40 minutes at 350 degrees or until meat thermometer reads 140 degrees for rare. Let roast rest for about 10 minutes. Place seam-side down on cutting board, remove string and slice.