Flank Steak Santa Fe
Total TimePrep: 20 min. Bake: 1-1/2 hours
- 3/4 pound bulk spicy pork 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. Freeze option: Cool flank steak and sauce. Freeze in a resealable plastic freezer bag. To use, partially thaw in refrigerator overnight. Place in a baking dish with sauce. Cover and reheat in a preheated 350° oven until a thermometer inserted in the beef reads 165°. Serve as directed.
Nutrition Facts1 slice: 403 calories, 26g fat (8g saturated fat), 131mg cholesterol, 909mg sodium, 12g carbohydrate (3g sugars, 1g fiber), 28g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.