Recipe Baking: MEXICAN FLANK STEAK

  1 (2 to 3 lb.) flank steak
2 tsp. chili powder
1 tsp. sugar
1 (12 oz.) beer
1 garlic clove, crushed
1 c. sliced mushrooms
2 c. pkg. herb stuffing mix
1 c. water
1 tbsp. instant meat tenderizer
1 tsp. dry mustard
1/2 tsp. cumin
1 c. onion, chopped
2 tbsp. oil
1/2 c. diced, peeled tomatoes
Salt & pepper to taste

Moisten steak with water on both sides; sprinkle with meat tenderizer. Poke meat all over with fork. Set aside. Combine cumin with dry mustard, sugar, chili powder and 2 tablespoons beer. Spread on 1 side of steak. Saute onion and garlic in oil until golden. Add mushrooms and tomatoes. Saute 5 more minutes. Add stuffing mix, salt and pepper; toss lightly. Spread over steak and roll up jelly roll style starting at small end. Tie 4 or 5 times with butcher string. Place on rack in baking pan. Cover with remaining beer and water. Bake for 2 hours at 300 degrees, basting frequently. Remove string before carving. Serves 6.

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