Yield: 6 Servings
Measure | 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 |
\N \N | Cup) |
¼ cup | Dry bread crumbs |
½ teaspoon | Salt |
1 can | (4 oz) chopped green chilies |
\N \N | (drained) |
1 medium | Carrot |
3 \N | Hard cooked eggs |
2 tablespoons | Olive oil |
1 cup | Water |
1 \N | Jar (12 ounces) salsa |
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.