Flank Steak Santa Fe Recipe

4 1 1
Flank Steak Santa Fe Recipe
Flank Steak Santa Fe Recipe photo by Taste of Home
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Flank Steak Santa Fe Recipe

Read Reviews
4 1 1
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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours

Ingredients

  • 3/4 pound spicy sausage or chorizo, casings removed
  • 2 eggs, beaten
  • 1-1/2 cups unseasoned croutons
  • 1/3 cup sliced green onions
  • 1/3 cup minced fresh parsley
  • 1 flank steak (1-1/2 to 2 pounds)
  • 3 tablespoons vegetable oil
  • 1 jar (16 ounces) picante sauce or salsa verde
  • Additional picante sauce or salsa, optional

Directions

In a skillet, brown and crumble sausage; drain. Add eggs, croutons, onions and parsley; mix well. Slice steak in half horizontally to within 1/2 in. of end; open steak and pound to 1-1/2-in. thickness. Spread with sausage mixture. Roll up, jelly-roll style, beginning at a short end; tie with string. In a large skillet, brown steak in oil. Place in a 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 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 slice: 403 calories, 26g fat (8g saturated fat), 131mg cholesterol, 909mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 28g protein.

  • 3/4 pound spicy sausage or chorizo, casings removed
  • 2 eggs, beaten
  • 1-1/2 cups unseasoned croutons
  • 1/3 cup sliced green onions
  • 1/3 cup minced fresh parsley
  • 1 flank steak (1-1/2 to 2 pounds)
  • 3 tablespoons vegetable oil
  • 1 jar (16 ounces) picante sauce or salsa verde
  • Additional picante sauce or salsa, optional
  1. In a skillet, brown and crumble sausage; drain. Add eggs, croutons, onions and parsley; mix well. Slice steak in half horizontally to within 1/2 in. of end; open steak and pound to 1-1/2-in. thickness. Spread with sausage mixture. Roll up, jelly-roll style, beginning at a short end; tie with string. In a large skillet, brown steak in oil. Place in a 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 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

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MY REVIEW
Paula802 User ID: 1739951 43042
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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