Recipe - Flank Steak Santa Fe

3 Chorizo sausages,casing
Removed.
1 One half cup Unseasoned croutons
1/3 cup Chopped green onions & tops
1/3 cup Chopped fresh parsley
2 Eggslightly beaten
2 pound Flank steak
3 tablespoon Salad oil
1 12 oz. jar green chile salsa

Crumble chorizo into wide frying pan. Cook over med. heat, stirring, until
meat is browned; then drain off fat. Remove from heat and stir in croutons,
onions, parsley, and eggs.

Butterfly steak by slicing in half horizontally almost all the way through.
Spread open and pound to 1/4" thick. Spoon chorizo mixture over half the
steak; fold ends in, roll to enclose, and tie securely with string.

Heat oil in frying pan over medhigh heat; add meat and brown evenly on all
sides. Transfer to an ungreased 2 qt. baking dish and pour salsa over all.
Cover and bake in a 375 F. oven until meat is tender when pierced (abt 2
hrs.). Remove string. Skim and discard fat, then spoon sauce over meat.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini