Chili-Stuffed Flank Steak
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 1⁄4 lbs lean flank steak, pocket cut (about 1/2-inch thick)
- 1 (14 1/2 ounce) can chili with beans, drained
- 1⁄4 cup canned diced green chilis
- 2 teaspoons canola oil or 2 teaspoons vegetable oil
- 2 teaspoons chili powder
- 1 cup low sodium barbecue sauce
directions
- Heat a grill to high heat.
- Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies. Secure the opening of the flank steak with a skewer. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
- Clean the grill grate with a metal brush and rub with oil. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through. Coat the flank steak with barbecue sauce and grill another minute on each side.
- Remove skewer, and cut flank steak in thin slices against the grain and serve.
- Nutritional Information Per Serving(including 2 teaspoons oil): Calories 380; Total fat 16g; Saturated fat 4.5g; Cholesterol 65mg; Sodium 470mg; Carbohydrate 19g; Fiber 7g; Protein 40g; Vitamin A 20%DV*; Vitamin C 15%DV; Calcium 6%DV; Iron 25%DV.
- *Daily Value.
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