Ingredients
3/4 pound bulk spicy pork sausage or uncooked chorizo2 eggs, lightly beaten1-1/2 cups unseasoned croutons1/3 cup sliced green onions1/3 cup minced fresh parsley1 beef flank steak (1-1/2 to 2 pounds)3 tablespoons canola oil1 jar (16 ounces) picante sauce or salsa verdeAdditional picante sauce or salsa verde, optional
Preparation
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 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.
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.
