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    Flank Steak Santa Fe


    Source of Recipe


    Internet

    List of Ingredients




    3 Chorizo Sausages
    1 1/2 c Unseasoned Croutons
    1/3 c Chopped Green Onions
    1/3 c Chopped Fresh Parsley
    2 Eggs, lightly beaten
    2 lb Flank Steak
    3 tb Salad Oil
    12 oz Jar Green Chile Salsa

    Recipe



    Remove casings from sausage. Crumble sausage into wide frying pan. Cook
    over medium heat, stirring, until meat is browned; then drain off fat.
    Remove from heat and stir in croutons, onions, parsley, and eggs.

    Butterfly steak by slicing in half horizontally almost all the way
    through. Spread open and pound to 1/4-inch thickness. Spoon chorizo
    mixture over half the steak; fold ends in, roll to enclose, and tie
    securely with string.

    Heat oil in a frying pan over medium-high heat; add meat and brown evenly
    on all sides. Transfer to an ungreased baking dish and pour salsa over
    all. Cover and bake at 375F degrees until meat is tender when pierced
    (about 1 3/4 hours). Remove string. Skim and discard fat, then spoon sauce
    over meat.

 

 

 


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