Flank Steak Santa Fe
FLANK STEAK SANTA FE
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 Cooking Oil
1 Jar (16 oz) Picante Sauce or Salsa Verde
Additional Picante Sauce or Salsa
In skillet, brown and crumble sausage; drain. Add eggs, croutons, onions, and parsley; mix well. Slice steak in half horizontally to within 1/2 of end; open steak and pound to within 1/2 inch thickness. Spread with sausage mixture. Roll up, jelly roll style, beginning at short end; tie with string. In large skillet, brown steak in oil. Place in 13 x 9 x 2 inch baking dish. Spread picante sauce over steak. Cover and bake at 350 degrees for 1 1/2 to 1 3/4 hours or until tender. Garnish with additional sauce if desired. Makes 6 to 8 servings. (Sharon Note: I used Greg’s Venison Sausage, added a little fennel seeds, cayenne, and hot sauce. Also used Garlic croutons).
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