Rolled beef slices

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Beef flank steak
¾ cup Dry red wine
1 teaspoon Salt
1 teaspoon Dried basil leaves
1 teaspoon Dried oregano leaves
2 cloves Garlic, crushed
1 pounds Bulk pork sausage
1 small Onion, chopped (about 1/4
Cup)
¼ cup Dry bread crumbs
½ teaspoon Salt
1 can (4 oz) chopped green chilies
(drained)
1 medium Carrot
3 Hard cooked eggs
2 tablespoons Olive oil
1 cup Water
1 Jar (12 ounces) salsa

Directions

Split beef steak lengthwise almost into halves; open and place in shallow glass or plastic dish. Mix wine, 1 teaspoon salt, the basil, oregano and garlic; pour over beef. Cover and refrigerate at least 1 hour. Drain: reserve marinade.

Cook and stir sausage and onion in 4 quart Dutch oven over medium heat until sausage is done; drain. Stir in bread crumbs, ½ teaspoon salt and the chilies. Spread sausage mixture on cut side of open beef to within 1 inch of edge. Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. Arrange carrot crosswise on sausage mixture. Place peeled eggs in a row along one narrow edge.

Rollup, beginning at end with eggs; tie with string or secure with wooden picks.

Cook beef roll in oil in same Dutch oven over medium heat, turning carefully, until brown on all sides; drain. Add reserved marinade and water. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 1 hour. Remove beef from liquid. Cover and refrigerate until cold, at least 6 hours but no longer than 24 hours.

Prior to serving spread salsa on serving platter or plate. Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired.

Related recipes