Southwestern Stuffed Flank Steak
Serves: 6

1 1/2 pound flank steak, in one piece

For the Marinade
1 cup dry red wine
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon cumin
1 tablespoon red chile powder
1/4 cup minced shallots
1/2 teaspoon caribe (crumbled red chilies)
1/4 teaspoon salt

For the Stuffing
2 tablespoons oil
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
2 teaspoons minced garlic
1/2 cup corn bread stuffing mix
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1/3 cup unsalted chicken stock

Cut a pocket into the center of the flank steak that extends to 1/2-inch of either side and the end. Combine the marinade ingredients, and marinate the steak for 2 hours at room temperature, turning occasionally, or overnight refrigerated.
For the stuffing, heat the oil in al skillet over medium high heat. Add the peppers, onion, and garlic and saute, stirring constantly, for 5 minutes, or until the peppers are soft. Add the stuffing mix, cumin, salt, pepper and stock, and toss to blend.

Remove the steak from the marinade and pat dry. Fill with the stuffing, securing with toothpicks or skewers. Bake in the center of a preheated 400 degree oven for 45 minutes, then allow to rest for 10 minutes before carving. Carve and serve immediately.