Mexican Flank Steak

This is one of those recipes that sounds unusual but absolutely works. Pounded flank steak gets spread with broken-up canned tamales and their sauce, rolled up jelly-roll style, then slow cooked for 8 to 10 hours in a tomato-hot pepper sauce until the meat is fork-tender.

The tamale filling acts as a built-in stuffing. As it cooks inside the rolled steak, it softens and melds with the meat juices, creating a rich, corn masa center in every slice. When you cut through the roll, you get a beautiful spiral of beef and tamale filling.

Pounding the flank steak with a meat mallet is essential. It thins the meat enough to roll without cracking and tenderizes the tough fibers so they break down faster during the long braise.

The braising liquid gets turned into a proper sauce at the end. Skim the fat, thicken with a cornstarch slurry, and spoon it over the sliced rolls. A shower of shredded Monterey Jack melting on top finishes each portion.

Chef Tips

• Tie the rolls securely with kitchen twine at 1-inch intervals. Loose rolls unravel during cooking.
• Use the low setting on the slow cooker. High heat can toughen flank steak even in liquid.
• Let the meat rolls rest 5 minutes before removing the strings and slicing.
• Slice with a sharp knife in clean, even rounds to show off the spiral.

Variations

• Use canned green chile tamales instead of regular for a different flavor profile.
• Add sliced jalapeños to the braising liquid for extra heat.
• Serve the sliced rolls over Spanish rice to soak up the sauce.