| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Dutch | Brunch, Meats, Herbs, Vegetables | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Beef flank steak |
| 3/4 | c | Dry red wine |
| 1 | ts | Salt |
| 1 | ts | Dried basil leaves |
| 1 | ts | Dried oregano leaves |
| 2 | cl | Garlic, crushed |
| 1 | lb | Bulk pork sausage |
| 1 | sm | Onion, chopped (about 1/4 |
| Cup) | ||
| 1/4 | c | Dry bread crumbs |
| 1/2 | ts | Salt |
| 1 | cn | (4 oz) chopped green chilies |
| (drained) | ||
| 1 | md | Carrot |
| 3 | Hard cooked eggs | |
| 2 | tb | Olive oil |
| 1 | c | Water |
| 1 | Jar (12 ounces) salsa |
INSTRUCTIONS
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, 1/2 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. Posted to MM-Recipes Digest V4 #080 by "Jenny S. Johanssen" <johanssen@matnet.com> on Mar 20, 1997
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