Flank Steak Stuffed with Poblano Cream Sauce Recipe

Ingredients

• 1 tablespoon butter
• 1/2 cup finely chopped onion (about 1 medium)
• 1 clove garlic, finely chopped
• 1 box (9 oz) frozen spinach, thawed, squeezed dry
• 1/2 cup sliced drained roasted red peppers (from a jar)
• 1/2 cup ricotta cheese
• 1/4 cup freshly shredded Parmesan cheese (1 oz)
• 1/2 teaspoon salt
• 1 beef flank steak (2 lb), butterflied*
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 1/4 cup coarsely chopped onion (1/4 medium onion)
• 6 medium poblano chiles, roasted, peeled and stems removed
• 1 1/2 cups whipping cream
• 1/2 cup Progresso™ chicken broth (from 32-oz carton)
• 1/4 cup chopped fresh cilantro
• 1 teaspoon chicken bouillon granules