Lynn's
Bisteck
Rellenos
de
la
Roca
1 large flank steak
1/4 cup coarsely chopped parsley
1 glove garlic
1 lb chorizo Mexican sausage
4 finely chopped green onions
1/4 cup chopped celery
1 egg beaten
1/4 cup oil1 cup beef broth
To taste; picante or other sauce Sauces
Mexican
Lat the steak on a cutting board and cut a pocket 2/3 way through the steak
starting about 1 inch from
one end to 1 inch from other end. Rub the steak with garlic, Remove the skin
from chorizo and crumble
in a bowl, add onions, parsley, celery and beaten egg and mix the stuffing.
Insert the stuffing into
the pocket and close opening with tooth picks. Baste the steak with oil. Place
steak in baking dish and bake
@ 350 30 min. add the beef broth basting occasionally for 30 min more.
Serve with guacamole, frijoles or
Mexican rice.
To be ambitious of true honor, of the true glory and perfection
of our natures, is the very principle and incentive of virtue.
- Sir Henry Sidney