stuffing gives this rolled flank steak a Southwest-style flavor. (Very good)

Flank Steak Santa Fe

3 links (about 3/4 lb.) chorizo, casings removed
1 1/2 cups unseasoned croutons
1/3 cup each chopped green onion and parsley
2 eggs, slightly beaten
1 large ( 1 1/2 to 2 lbs) flank steak
3 tablespoons salad oil
1 jar (12 oz) green chili salsa

Crumble chorizo into a frying pan and stir over medium heat until browned; drain off fat. Remove from heat and stir in croutons, green onion, parsley, and eggs. Butterfly steak by slicing in half horizontally almost all the way through. (If you have a nice butcher, he will do for you) Open out and pound to 1/4 inch thickness. Spoon chorizo mixture over half the steak; fold ends in, roll to enclose, and tie securely.
Heat oil in frying pan over medium-high heat; add meat and brown evenly on all sides. Transfer to an ungreased 2-qt baking dish and pour salsa over all. Cover and bake in a 375 degree oven for about 1 3/4 hours or until tender when
pierced: remove string. skim off fat and spoon sauce over meat to serve. serves about 6 .
In Sunset magazine by R.G. Rancho Santa Fe, CA (long time ago)