Braised Stuffed Flank Steak
Heat 1/2 cup of the oil (or 2 Tbsp. of the oil for trial recipe) in large saute pan on medium-high heat. Add celery| carrots and onions; saute 2 to 3 min. or until celery and carrots are crisp-tender. Remove from pan to large bowl; season with salt and black pepper. Set aside.,Crumble sausage into same pan; cook on medium heat 4 to 5 min. or until cooked through| stirring frequently. Drain. Stir into vegetable mixture along with the cornbread and dressing; set aside,Butterfly each steak; pound to 1/2-inch-thickness. Spread sausage mixture evenly over steaks. Roll up| starting at one of the long sides of each steak. Arrange 10 of the bacon slices| long-sides together| on work surface. Top with one of the steaks. Roll up tightly| starting at one of the long sides. Tie closed with butcher's twine. Repeat with remaining bacon slices| sausage mixture and steaks.,Heat 1 Tbsp. of the remaining oil in large skillet on medium-high heat. Add steak rolls| one at a time| to skillet; cook 1 to 2 min. on each side or until evenly browned on all sides. Place in half-steam table pan. Repeat with remaining steak rolls and remaining oil| placing each steak roll in separate steam table pan.,Combine tomatoes| barbecue sauce| broth and jalapeno peppers; pour evenly over steak rolls. Cover pans with foil. Bake in 350ºF-convection oven 35 to 45 min. or until steaks are cooked through and stuffing is heated through (165ºF). Let stand| covered| 10 min. Remove and discard twine. Cut each steak roll into six slices to serve.
24 servings or 4 steaks| 6 servings each