Ingredients:
1 (2 lb) flank steaks, trimmed of fat and cut into 4 to 6 equal portions ( cut number depends on the size of your steak)
3 tablespoons butter or 3 tablespoons olive oil
1 garlic cloves, minced
1 large onions, chopped
1 chili peppers, of your choice, diced and seeded ( see Note)
1 green peppers, chopped
1/2 lb freshly sliced mushrooms
1 can sliced black olives, drained
8 ounces cream cheese, diced into cubes
2 cups shredded Mexican blend cheese or 2 cups monterey jack cheese, divided
1 (28 ounce) cans tomato sauce
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
1 lb linguine
Directions:
Take the cuts of steak you have made and place between two sheets of plastic wrap and pound with a meat mallet to thin them out.
Don’t pound too thin, or meat will tear.
In a large skillet, in the butter or olive oil, saute the garlic, onion, chili pepper, green pepper, mushrooms and black olives over medium- heat until vegetables soften and onions become translucent.
Add the cubed cream cheese, and stir constantly until cheese melts and mixture comes together.
Take off the heat and cool slightly.
Add 1 1/2 cups of the shredded cheese.
Spoon vegetable cheese mixture down the center of each cut of steak.
Roll up jellyroll style and secure with toothpicks.
In a skillet, saute steak rolls in a little oil or butter on all sides till brown over medium heat, about 5 minutes.
In a medium bowl combine the tomato sauce, cinnamon, cumin, and cocoa powder. Pour over steak rolls in skillet.
Cover and simmer on medium-low for 15-20 minutes until sauce thickens somewhat and meat is cooked through and tender.
Meanwhile, cook linguini according to package directions.
Drain, and place onto a large serving platter.
Place steak rolls over pasta, pour sauce over rolls and pasta.
Sprinkle with the reserved shredded cheese.
NOTE: It’s best to wear plastic gloves when cutting chili peppers; avoid contact with face or eyes.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.