Flank steak santa fe
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chorizo sausages,casing | |
| Removed. | ||
| 1½ | cup | Unseasoned croutons |
| ⅓ | cup | Chopped green onions & tops |
| ⅓ | cup | Chopped fresh parsley |
| 2 | Eggs--lightly beaten | |
| 2 | pounds | Flank steak |
| 3 | tablespoons | Salad oil |
| 1 | 12 oz. jar green chile salsa | |
Directions
Crumble chorizo into wide frying pan. Cook over med. 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 ¼" thick. Spoon chorizo mixture over half the steak; fold ends in, roll to enclose, and tie securely with string.
Heat oil in frying pan over med-high heat; add meat and brown evenly on all sides. Transfer to an ungreased 2 qt. baking dish and pour salsa over all. Cover and bake in a 375 F. oven until meat is tender when pierced (abt 2 hrs.). Remove string. Skim and discard fat, then spoon sauce over meat.