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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.