Chilled Fiesta Beef Slices With Salsa
From chefmeow 15 years agoIngredients
- 1-1/2 pounds beef flank steak shopping list
- 3/4 cup dry red wine shopping list
- 1 tablespoon chopped fresh basil shopping list
- 1 tablespoon or 1 teaspoon dried oregano shopping list
- 1/2 teaspoon salt shopping list
- 2 cloves garlic crushed shopping list
- 1 pound bulk pork sausage shopping list
- 1 small white onion chopped shopping list
- 1/4 dry bread crumbs shopping list
- 4 ounce can chopped green chilies drained shopping list
- 1 medium carrot shopping list
- 3 hard cooked eggs peeled shopping list
- 2 tablespoons olive oil shopping list
- 1 cup water shopping list
- 12 ounce salsa shopping list
How to make it
- Split beef steak almost in half lengthwise then open and place in shallow glass or plastic dish.
- Mix wine, basil, oregano, salt and garlic then pour over beef.
- Cover and refrigerate at least 1 hour then drain and reserve wine mixture.
- Cook and stir sausage and onion in a Dutch oven over medium heat until sausage is done.
- Drain well then stir in bread crumbs and chilies.
- Spread sausage mixture on cut side of beef steak to within 1” of edges.
- Cut carrot in half lengthwise into 3 strips then 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 then tie with string or secure with wooden picks.
- Cook beef roll in oil over medium heat turning carefully until brown on all sides then drain.
- Add reserved wine mixture and water then heat to boiling and reduce heat.
- Cover and simmer 1 hour or until beef is tender then remove beef from liquid.
- Cover and refrigerate at least 6 hours but no longer than 24 hours.
- Spread salsa on serving platter then slice beef roll and arrange on salsa.
People Who Like This Dish 1
- tilgidh Blackshear, GA
- lovemybirds Dayton, OH
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments