Rolled Beef Slices



	Rolled Beef Slices vegetables, herbs, brunch 1 1/2 lb beef flank steak 3/4 cup dry red wine 1 teaspoon salt 1 teaspoon dried basil leaves 1 teaspoon dried oregano leaves 2 centiliter garlic, crushed 1 lb bulk pork sausage 1 small onion, chopped (about 1/4 1 cup) 1/4 cup dry bread crumbs 1/2 teaspoon salt 1 can (4 oz) chopped green chilies 1 (drained) 1 medium carrot 3 hard cooked eggs 2 tablespoon olive oil 1 cup water 1 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, 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.

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