Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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