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Chili Stuffed Flank Steak

Flank steak is a budget-friendly, lean cut of beef that can be grilled like more expensive tender steaks. By slicing it across the grain after it is cooked, flank steak is tenderized. To save time, ask the butcher at the store to cut a pocket in the flank steak for you. Then, all you have to do is stuff it with fiber-rich canned chili and diced green chilies, rub it with a little chili powder, and put it on the grill. Before it's done grilling, brush on some barbeque sauce. Cut the steak in thin slices against the grain and you will have a hearty main dish that melts in the mouth. Note: you're going to need a little bit of vegetable or canola oil to rub on the surface of the steak before you grill, to keep it from sticking.

Recipe by Canned Food Alliance
dinner, dairy free, nut free, sugar free, main-dish, fathers day


  • 1 1/4 pounds lean flank steak (about 1/2-inch thick), pocket cut
  • 1 can (14.5 ounces) chili with beans, drained
  • 1/4 cup canned diced green chilies
  • 2 teaspoons chili powder
  • 1 cup low sodium barbecue sauce


  1. Rub a clean grill with oil.
  2. Heat to high heat.
  3. Place the flank steak on a sheet of heavy duty foil and fill the pocket of the flank steak with chili and diced chilies.
  4. Secure the opening of the flank steak with a skewer.
  5. Rub the surface of the steak with a thin film of oil (about 2 teaspoons) and season with the chili powder.
  6. Put the steak on the grill, cover, and grill to medium-rare, about 8 minutes, turning once halfway through.
  7. Coat the flank steak with barbecue sauce and grill another minute on each side.
  8. Remove skewer, and cut flank steak in thin slices against the grain and serve.