Crumble chorizo into wide frying pan. Cook over med. heat, stirring, until meat is browned; then drain off fat. Remove from heat and stir in croutons, onions, parsley, and eggs. Butterfly steak by slicing in half horizontally almost all the way through. Spread open and pound to 1/4" thick. Spoon chorizo mixture over half the steak; fold ends in, roll to enclose, and tie securely with string. Heat oil in frying pan over med-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 F. oven until meat is tender when pierced (abt 2 hrs.). Remove string. Skim and discard fat, then spoon sauce over meat.
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 150 (31%)|
|Amt Per Serving||% DV|
|Total Fat 16.7g||22 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 52.3mg||16 %|
|Sodium 473.3mg||16 %|
|Potassium 576.8mg||15 %|
|Total Carbohydrate 41.4g||12 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 38.4g|
|Protein 38.4g||55 %|
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Calories per serving: 481
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