Flank Steak Santa Fe is a delectable and savory dish that combines the bold flavors of spicy pork sausage, croutons, and aromatic herbs, all rolled up in a tender beef flank steak. This dish pays homage to the vibrant cuisine of Santa Fe, New Mexico, known for its fusion of Mexican and Southwestern flavors. With its enticing aroma and satisfying taste, Flank Steak Santa Fe is a true crowd-pleaser.

The origins of Flank Steak Santa Fe can be traced to the culinary traditions of Santa Fe, New Mexico. Santa Fe cuisine draws influence from both Native American and Spanish flavors, combining local ingredients with bold spices and herbs. This recipe is a unique adaptation that showcases the fusion of flavors found in Santa Fe’s culinary scene.

The use of flank steak as the base for this dish is a nod to the versatility and tenderness of this cut of beef. By stuffing the steak with a mixture of spicy pork sausage or chorizo, eggs, croutons, green onions, and fresh parsley, Flank Steak Santa Fe becomes a flavorful and satisfying main course.

The combination of the sausage mixture, beef, and the robust picante sauce or salsa verde creates a harmonious blend of flavors. The steak is then browned and baked until tender, allowing the flavors to meld together and create a mouthwatering dish.

Flank Steak Santa Fe embodies the spirit of Santa Fe cuisine, offering a delightful balance of heat, savory richness, and vibrant aromatics. It showcases the creativity and ingenuity of Santa Fe’s culinary heritage while providing a unique and delicious dining experience.

PREP: 15 MIN.

BAKE: 1½ HOURS

MAKES: 6-8 SERVINGS

INGREDIENTS

• ¾ pound bulk spicy pork sausage or uncooked chorizo
• 2 eggs, lightly beaten
• 1½ cups unseasoned croutons
• ⅓ cup sliced green onions
• ⅓ cup minced fresh parsley
• 1 beef flank steak (1½ to 2 pounds)
• 3 tablespoons canola oil
• 1 jar (16 ounces) picante sauce or salsa verde
• Additional picante sauce or salsa verde (optional)

INSTRUCTIONS

1. In a large skillet, crumble the spicy pork sausage or chorizo and cook it over medium heat for 6-8 minutes until fully cooked. Stir occasionally. Drain the cooked sausage and let it cool to room temperature. Once cooled, stir in the lightly beaten eggs, unseasoned croutons, sliced green onions, and minced fresh parsley. Set the mixture aside.
2. Cut the beef flank steak in half horizontally, leaving about ½ inch uncut at one end. Open the steak like a book and pound it to a thickness of 1½ inches. Spread the prepared sausage mixture evenly over the steak.
3. Roll up the steak, starting from a short side, in a jelly-roll style. Secure the rolled steak with kitchen string, tying it at intervals to hold its shape.
4. In a large skillet, heat the canola oil over medium-high heat. Brown the rolled steak on all sides until it develops a golden-brown crust.
5. Place the browned steak in a greased 13×9-inch baking dish. Spread the picante sauce or salsa verde over the steak.
6. Cover the baking dish and bake the steak at 350°F for 1½ to 1¾ hours, or until the meat is tender.
7. Once cooked, remove the string from the steak and discard it. Garnish the Flank Steak Santa Fe with additional picante sauce or salsa verde if desired.
8. Serve the Flank Steak Santa Fe sliced into thick rounds, accompanied by your choice of sides such as roasted vegetables, rice, or a fresh salad. This dish is sure to impress with its robust flavors and tender texture, offering a taste of Santa Fe’s culinary heritage.