This Flank Steak Santa Fe is a robust and flavorful dish that brings the bold tastes of the Southwest to your dinner table. The tender flank steak is butterflied and pounded thin, then filled with a savory mixture of browned chorizo, crispy croutons, fresh parsley, and green onions. Once rolled tightly and seared, it bakes slowly in a rich green chile salsa, allowing the meat to become incredibly tender and absorb the spicy, tangy juices. It is a perfect centerpiece for a hearty weeknight dinner or a casual gathering with friends. The combination of rich beef, spicy sausage, and fresh herbs creates a complex flavor profile that is both comforting and exciting. Serve it sliced into medallions to showcase the beautiful filling.
Flank Steak Santa Fe
Description
This Flank Steak Santa Fe is a robust and flavorful dish that brings the bold tastes of the Southwest to your dinner table. The tender flank steak is butterflied and pounded thin, then filled with a savory mixture of browned chorizo, crispy croutons, fresh parsley, and green onions. Once rolled tightly and seared, it bakes slowly in a rich green chile salsa, allowing the meat to become incredibly tender and absorb the spicy, tangy juices. It is a perfect centerpiece for a hearty weeknight dinner or a casual gathering with friends. The combination of rich beef, spicy sausage, and fresh herbs creates a complex flavor profile that is both comforting and exciting. Serve it sliced into medallions to showcase the beautiful filling.Ingredients
Directions
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Crumble the chorizo into a wide frying pan and cook over medium heat, stirring occasionally, until the meat is browned.
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Drain off the excess fat from the browned chorizo.
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Remove the pan from heat and stir in the croutons, chopped green onions, chopped parsley, and lightly beaten eggs.
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Butterfly the flank steak by slicing it horizontally in half almost all the way through, then spread it open.
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Pound the opened steak gently to an even 1/4-inch thickness.
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Spoon the chorizo mixture evenly over one half of the steak.
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Fold the ends of the steak in, then roll the steak up tightly to enclose the filling, and tie securely with kitchen string.
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Heat salad oil in a frying pan over medium-high heat.
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Add the rolled steak to the pan and brown evenly on all sides.
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Transfer the browned steak to an ungreased 2-quart baking dish.
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Pour the green chile salsa evenly over the steak.
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Cover the dish and bake in a 375&# 194;°F (191ðC) oven until the meat is tender when pierced, approximately 2 hours.
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Remove the steak from the dish and discard the string.
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Skim and discard any fat from the sauce in the baking dish, then spoon the sauce over the sliced meat before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 225.8kcal
- % Daily Value *
- Total Fat 17.2g27%
- Saturated Fat 6.0g30%
- Cholesterol 39.0mg13%
- Sodium 605.2mg26%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If flank steak is unavailable, skirt steak can be used as a substitute, though it may require slightly different pounding technique.
Ensure the steak is tied tightly with kitchen twine to keep the filling intact during baking. Cut the roll into thick slices after resting for 10 minutes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of salsa to maintain moisture.
