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Flank Steak Santa Fe

 Flank Steak Santa Fe
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.
6-8 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 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


  • 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.
  • 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.
  • In a large skillet, brown steak in oil. Place in a greased 13-in. x
  • 9-in. baking dish. Spread picante sauce over steak.
  • 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.

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Flank Steak Santa Fe (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.