Mexican Rolled Flank Steak

By marlene

Ingredients

• 1 1/2 pound flank steak
• 1-6 ounce cornbread stuffing mix
• 1 cup thick and chunky salsa
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

Butterfly the flank steak.Cut several 12 inch pieces of kitchen twine and space evenly under steak. Toss combined stuffing with 1 cup boiling water and 1/2 cup salsa until moistened, stir in cilantro. Spread over steak, leaving about I inch along edges. Roll steak starting from a long side, jelly roll style, tie with twine .Place seam side down in a 6 quart oval slow cooker. Spoon remaining 1/2 cup salsa over meat. Cover and cook on low 8 to 10 hours. Remove steak to a cutting board, let rest 10 minutes. Discard cooking liquid. Remove string and cut steak into 1/2 inch slices. Serve with additional salsa if desired