| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Mexican |
Mexican, Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chorizo sausages,casing |
|
|
Removed. |
| 1 1/2 |
c |
Unseasoned croutons |
| 1/3 |
c |
Chopped green onions & tops |
| 1/3 |
c |
Chopped fresh parsley |
| 2 |
|
Eggs–lightly beaten |
| 2 |
lb |
Flank steak |
| 3 |
tb |
Salad oil |
| 1 |
|
12 oz. jar green chile salsa |
INSTRUCTIONS
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 med-high 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
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