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Ingredients
- 1 lb Flank Steak
- 3 Hatch Green Chlilies Roasted, peeled and seeded
- Oaxaca Cheese
- 1 Jar Salsa Verde I like the La Victoria brand
- 1 Can Rotel Diced Tomatoes & Green Chilies
- 4 oz Heavy Cream
Ingredients
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Instructions
- Use either fresh Green Chilies or canned whole green Chilies. Stuff the Chile with the Oaxaca cheese
- Lightly score one side of the flank steak then flip it over and lay the stuffed chilies on the steak. Roll the steak up with the stuffed chilies inside Use some cooking twine to firmly secure the steak. Run the twine across the open ends of the steak too so that the stuffed chilies are not squeezed out
- Sear all sides of the rolled steaks in a hot frying pan then place them in a crock pot.
- Pour both the Salsa Verde (I like to use a jar of the La Victoria brand) and the Rotel over the top of the steaks. Cook on high 3-4 hours or on low for 7-8
- Remove the meat from the crockpot to a cutting board and cover lightly with a tent of foil to allow it to rest for 10 minutes
- While the meat is resting take two cups of the sauce the meat was cooking in and place it in a sauce pan. Bring to a boil and add the heavy cream. Stir and continue to cook while it thickens
- Cut the twine holding the steaks together and cut into rounds. Serve with either rice or potatoes along with the cream sauce/gravy
Recipe Notes
Works well served with a side of a Green Chilie Risotto
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