Flank Steak Santa Fe

Tonight we tried Flank Steak Santa Fe, a recipe we found on www.tasteofhome.com

Recipe:
Ingredients
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

Directions:
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 in half horizontally to within 1/2 in. of end; open steak and pound to 1-1/2-in. thickness. (this part was rather difficult since the steak we had started out thin.)

Spread with sausage mixture. Roll up, jelly-roll style, beginning with a short side; tie with string. (we didn't have string, so we used skewers)

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.

Nutrition 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.
Flank Steak Santa Fe published in Country April/May 1997, p49


Review:
Would we make it again? No, and here's why. It was difficult to make, took a long time, and wasn't that good. It was decent, but it didn't wow me. There are way too many other steak recipes out there that are much less complicated.