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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This recipe is truly representative of the flavors we enjoy in this region. It's a favorite in my family for that special Saturday night dinner. Ingredients:
3/4 pound johnsonville® hot ground 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:
1. 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.
2. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Spread with sausage mixture. Roll up jelly-roll style, starting with a long side; tie with string.
3. In a large skillet, brown steak in oil. Place in a greased 13-in. x 9-in. baking dish. Spread picante sauce over steak.
4. 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.
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