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.