| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
8 |
Servings |
INGREDIENTS
|
|
Peppered cornbread |
| 1 |
|
2-lb flank steak |
| 1/2 |
t |
Salt, or to taste |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Unsalted butter |
| 2 |
|
Onions, chopped |
| 4 |
|
Cloves garlic, minced |
| 2 |
|
Eggs, slightly beaten |
|
|
Milk, if necessary |
| 1 |
|
Recipe Ranchero Sauce or |
|
|
Margarita Jalapeno Sauce |
|
|
see index for recipes |
| 1/2 |
c |
Unsalted butter |
| 1 |
c |
Canned creamed corn |
| 1 |
c |
Yellow cornmeal |
| 1/4 |
c |
Finely chopped pickled |
|
|
Jalapeno chiles |
| 3 |
|
Eggs |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Baking soda |
| 1/4 |
t |
Baking powder |
| 1 |
c |
Grated Monterey Jack cheese |
INSTRUCTIONS
The day before serving or early in the morning prepare cornbread (see
part 2). When ready to prepare filled flank steak, crumble cornbread
into a 3-quart bowl & set aside. Trim excess fat & connective tissue
from steak; if steak is wider than 6 inches across at the shortest
side, cut in half to make 2 long, slender pieces. Firmly & evenly
pound steak as thin as possible; season with salt and pepper. Set
aside. Melt butter in a very large, flatbottomed skillet with an
ovenproof handle. Add onions & garlic & cook until onions are clear.
Using a slotted spoon, lift out half the onion mixture & add to
crumbled cornbread. Mix eggs into cornbread, combining well. If
mixture seems too dry, mix in a little milk. Spoon cornbread mixture
in a long strip down center of steak (or half down center of each
steak half). Roll carefully, patting loose pieces of stuffing back
into steak rolls. Secure each steak closed with sharp skewers. Add
rolled steak to skillet; brown rapidly, spooning remaining onion
mixture over sides of steak & being sure onions don't overbrown.
Preheat oven to 350. When steak is uniformly browned, spoon Ranchero
or Margarita Jalapeno Sauce over top. Bake in skillet, uncovered,
spooning sauce over meat occasionally, 1 to 1-1/2 hours or until meat
is easily pierced to center with a sharp knife & is no longer pink.
Cut in slices crosswise to serve. Makes 8-10 servings. PEPPERED
CORNBREAD: Preheat oven to 400. Place butter in 9- to 10-inch
cast-iron skillet or baking pan; set in oven until melted. In bowl,
combine corn, cornmeal, jalapenos, eggs, salt, baking soda & baking
powder. Stir in melted butter, then cheese. Bake 30-45 minutes. From
the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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