Ingredients
- 1 1/2 pound beef flank steak
- 3/4 cup dry red wine
- 1 TBSP chopped fresh or 1 tsp dried basil
- 1 TBSP or 1 tsp dried oregano
- 1/2 tsp salt
- 2 cloves garlic, crushed
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 1/4 dry bread crumbs
- 1 can (4 ounces) chopped green chilled, drained
- 1 medium carrot
- 3 hard cooked eggs, peeled
- 2 TBSPs olive or vegetable oil
- 1 cup water
- 1 jar (12 ounces) salsa
Directions
- Split beef steak almost in half lengthwise
- Open and place in shallow glass or plastic dish
- Mix wine, basil, oregano, salt and garlic
- Pour over beef. Cover and refrigerate at least 1 hour
- Drain and reserve wine mixture
- Cook and stir sausage and onion in a 4-quart
- Dutch oven over medium heat until sausage is done
- Drain. Stir in bread crumbs and chiles
- Spread sausage mixture on cut side of beef steak to within 1 inch of edges
- Cut carrot in half lengthwise into 3 strips
- Arrange carrot strips crosswise on sausage mixture
- Place peeled eggs in a row along narrow edge of steak
- Roll up, 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 fully browned on all sides; drain.
- Add reserved wine mixture and water. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until beef is tender
- Remove beef from liquid. Cover and refrigerate beef at least 6 hours but no longer than 24 hours, until cold
- Spread salsa on serving platter. Slice beef roll; arrange on salsa.
