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Flank Steak Santa Fe Recipe
Flank Steak Santa Fe Recipe photo by Taste of Home

Flank Steak Santa Fe Recipe

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This recipe is truly representative of the flavors we enjoy in this region. It's a favorite in my family for that special Saturday night dinner.
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours
MAKES: 6-8 servings

Ingredients

  • 3/4 pound Johnsonville® Hot Ground Sausage or uncooked chorizo
  • 2 eggs, lightly beaten
  • 1-1/2 cups unseasoned croutons
  • 1/3 cup sliced green onions
  • 1/3 cup minced fresh parsley
  • 1 beef flank steak (1-1/2 to 2 pounds)
  • 3 tablespoons canola oil
  • 1 jar (16 ounces) picante sauce or salsa verde
  • Additional picante sauce or salsa verde, optional

Nutritional Facts

1 serving (1 slice) equals 403 calories, 26 g fat (8 g saturated fat), 131 mg cholesterol, 909 mg sodium, 12 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. Crumble sausage into a large skillet; cook for 6-8 minutes over medium heat until fully cooked. Drain. Cool to room temperature; stir in the eggs, croutons, onions and parsley.
  2. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Spread with sausage mixture. Roll up jelly-roll style, starting with a long side; tie with string.
  3. In a large skillet, brown steak in oil. Place in a greased 13-in. x 9-in. baking dish. Spread picante sauce over steak.
  4. Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until meat is tender. Garnish with additional picante sauce if desired. Yield: 6-8 servings.
Originally published as Flank Steak Santa Fe in Country April/May 1997, p49

Nutritional Facts

1 serving (1 slice) equals 403 calories, 26 g fat (8 g saturated fat), 131 mg cholesterol, 909 mg sodium, 12 g carbohydrate, 1 g fiber, 28 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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MY REVIEW
Reviewed Nov. 11, 2009

"Very good. I used Stuffing Mix instead of Croutons. I also used Bag Sausage instead of spicy. It came out just fine. One thing however, I would not cook it for any longer then 1-1/2 hours. It get a little dry if over cooked."

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