Flank Steak with Chirozo,Stuffing & Pepper Jack

Rose Rauhauser

By
@NewYorkWoman

It's just flank steak with a Mexican flavor. I served it with parslyed potatoes and succotash as shown in the picture.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1
flank steak butterflyed (with butchers string for tying up like a roast)
1
box stove top stuffing(or your own in a small amount)
3
chirozo sausage links, remove casings
1
package pepper jack cheese
1
jar 24oz. chunky salsa hot & spicey (whatever heat amount you like)
uncooked fresh spinach leaves stems removed for first layer

Directions Step-By-Step

1
Preheat oven at 325. Bake with foil tented over meat 45 minutes, depending on how medium or done you like your flank steak. 45 minutes is medium and has to rest 10 minute or so before cutting. I slice my pieces at least 1 1/2 to 2 inches thick. That's your choice. Enjoy
2
Open the butterflyed steak, place cleaned spinach leaves up the center, then stuffing, then cooked chirozo sausage, then pepper jack cheese. Roll up like a roast beef, tye with butchers string, like a roast beef. Pour salsa over the top. Tent loosly with foil, place in oven 45 minutes or until done to your desired taste. Rest 10 minutes and slice.
3
Pre cook your chirozo sausage and crumble and pre cook your stove top stuffing before placing them in steak and rolling and tying up.

About this Recipe

Course/Dish: Beef, Pork, Steaks and Chops
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy