Southwestern Style Flank Steak

Crumbled, cooked, spicy sausage and onions in a horizontally sliced steak, rolled, tied, browned, then salsa poured over, and finally it’s oven-cooked for about one and a half hours. . .what’s not to like?

2 pounds flank steak
1 large onion, peeled, diced
1 diced green pepper
1 pound spicy Italian sausage or chorizo
8-12 oz. jar salsa (your choice of mild or hot)
3 Tbs. or to taste of minced garlic

Preheat your oven to 350 degrees and lightly grease a 9 x 13 pan with at least 2 inch sides.

Slice the flank steak horizontally along the longest side, but leave about a 1-inch border at the end; open steak and lay flat in the pan; sprinkle with salt and pepper. Meanwhile, in a large skillet, crumble the sausage, add onion and green pepper and cook for about 10-15 minutes.

Carefully spread the contents of pan onto one side of steak and fold the other side over to close. Alternately you can roll and tie it, but it may become so loose that everything falls out – do as you wish. Then pour and spread the salsa over and around steak. Cover with foil and place in oven for 50-60 minutes.