Flank steak is normally a tougher cut of meat, and to cook it well requires some time and some love. With the recent economic turmoil around the world, a lot of people are looking for cheaper meal alternatives, so here is a really fantastic way of cooking a cheaper cut of meat that the family will love!

Recipe Preparation: cooking & baking

Recipe Serves: 6

Ingredients for Mexican Flank Steak Recipe

2 1-lb flank steaks

1/2 ts Salt

1/8 ts Garlic salt

1/8 ts Pepper

1 cn (15 oz) tamales in sauce

1 ts Instant beef bouillon granules

1/4 c Hot water

8 oz Tomato sauce

ds Bottled hot pepper sauce

2 tb Cold water

4 ts Cornstarch

Shredded monterey jack cheese

Mexican Flank Steak Preparation

Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper.

Unwrap tomales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks.

Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce.

Pour over meat. Cover; and continue cooking & baking on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers.

Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly.

Spoon over meat, sprinkle cheese atop each roll.

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