Grilled Steak

Aunt Chilada's Recipe

2 pounds flank steak
3 chopped jalapeños
4 ounces queso fresco
2 tablespoons chopped onion
20 cilantro sprigs
1 teaspoon olive oil
salt and pepper to taste
1/2 cup tomatillo sauce
1/2 cup fundido sauce
1/2 cup red pepper sauce

Preparation: Steak: Slice flank steak lengthwise into six inch strips with about 1/4 inch thickness. salt and pepper each side for seasoning. Set aside.

Filling: In mixing bowl: Mix Jalapeños, chopped onion, cilantro, olive oil, salt, pepper, and queso fresco. Set aside.

Flatten out steak slices and add filling to the middle of the steak. Envelope the steak around the filling. Secure with wooden toothpick if needed to keep filling inside the fold.

Place steak pockets on baking sheet. Place in 400 degree oven for 15 minutes or until steak is cooked fully and the cheese inside is seeping out.

While cooking: Distribute tomatillo, fundido, and red pepper sauces onto serving plate and place under salamander until hot, Remove cooked steak from oven and cut into three equal parts. Place one part on each of the sauces on serving plate.

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