Since this recipe is part of Mealtime.org’s new Kitchen Countdown. They’ll help moms put together meals that only require 1 pot; 5 ingredients; cost 10 dollars or less to make; take 15 minutes or less to prepare and have 400 calories or less per serving.

I like flank steak  it’s a budget-friendly cut of beef that can be grilled like more expensive steaks because you tenderize the meat as you slice it.

To save time, ask the butcher at the store to cut a pocket in the flank steak for you. Then, all you have to do is stuff it with some canned chili and diced green chilies, rub it with a little chili powder, and brush it with some barbeque sauce right before it’s done grilling. Cut the steak in thin slices against the grain and you will have a hearty main dish that melts in the mouth.

Note: you’re going to need a little bit of vegetable or canola oil to rub on the surface of the steak before you grill, to keep it from sticking.

Chili-Stuffed Flank Steak
Courtesy of Mealtime.org

Ingredients:

• 1 1/4 pounds lean flank steak (about 1/2-inch thick), pocket cut
• 1 can (14.5 oz) chili with beans, drained
• 1/4 cup canned diced green chilies
• 2 teaspoons chili powder
• 1 cup low sodium barbecue sauce

Total cost: $8.34

Preparation time: 5 minutes

Cook time: 10 minutes

Preparation:

1. Heat a grill to high heat.
2. 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.
3. 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.
4. Remove skewer, and cut flank steak in thin slices against the grain and serve.

Servings: 4

Serving size: 5 oz meat ( 2 to 3 slices) plus about 1/2 cup chili

Nutrition 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

Post from: Blisstree

Chili-Stuffed Flank Steak

During the summer I love recipes where the prep is done ahead of time, then just pull it out at meal time and with minimum effort supper is on the table. With this recipe from Thai Kitchen you can put the steaks in the fridge to marinate early in the day, then just pull them out when it’s time to grill and be ready to eat in less than 30 minutes.

Roasted Red Chili Flank Steak
Prep Time: 5 minutes
Refrigerate: 30 minutes
Cook Time: 16 minutes

Ingredients
2 tablespoons Thai Kitchen® Roasted Red Chili Paste
2 tablespoons vegetable oil
1 tablespoon black peppercorns, crushed
1 tablespoon cumin seed, crushed
1 teaspoon coarse sea salt
1 1/2 pounds flank steak

Mix chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

Refrigerate 30 minutes or longer for extra flavor.

Broil or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

Makes 6 servings.

Post from: Blisstree

Roasted Red Chili Flank Steak