Slow Cooker Mexican Rolled Flank Steak

MEXICAN ROLLED FLANK STEAK

6 oz box cornbread stuffing mix
1/4 cup chopped cilantro
1 1/2 pounds flank steak
1 cup thick and chunky salsa

Butterfly the flank steak. Lay meat on a cutting board with the grain running vertically. Cut the meat almost in half, opening it like a book but stopping before going all the way through. Cut several 12" pieces of twine and space evenly under steak. Toss stuffing with 1 cup boiling water and 1/2 cup salsa until moistened, stir in cilantro. Spread over steak, leaving 1" along edges. Roll steak starting from a long side, jelly roll style, tie with twine.
*Place seam side down in a slow cooker. Spoon remaining salsa over meat. Cover and cook on low 8 hours. Remove steak to a cutting board, let rest 10 min. Discard cooking liquid. Remove string and cut steak into 1/2" thick slices. Serve with additional salsa, if desired.
MAKES 5 SERVINGS OF FLANK STEAK...