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Stuffed Flank Steak

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Photo by Christina Holmes

More work than a steak seasoned on the outside, but the only tricky part is slicing the steak in half with a very sharp knife along its length into two thin pieces. After spreading the filling over the steak, roll it so the grain runs from open end to open end. That way, it slices into tender spirals. If you can’t find the Mexican cheese queso asadero, substitute another like queso Oaxaca or crumbled queso fresco; each will have a slightly different flavor.

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