Flank Steak Santa Fe

• 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

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 350u0b0 for 1-1/2 to 1-3/4 hours or until meat is tender. Garnish with additional picante sauce if desired.
5. Cool flank steak and sauce. Freeze in a resealable plastic freezer bag. To use, partially thaw in refrigerator overnight. Place in a baking dish with sauce. Cover and reheat in a preheated 350u0b0 oven until a thermometer inserted in the beef reads 165u0b0. Serve as directed.

pork sausage, eggs, croutons, green onions, parsley, canola oil, picante sauce, picante sauce

Taken from www.tasteofhome.com/recipes/flank-steak-santa-fe/ (may not work)