This hearty Rolled Beef Slices recipe transforms a flank steak into a stunning centerpiece. The meat is marinated in red wine and herbs, then stuffed with a savory mixture of pork sausage, onions, and green chilies. Hard-boiled eggs and carrot strips are added for color and texture before the beef is rolled tightly and seared. Simmered gently until fork-tender, the roll is chilled to set, making it perfect for slicing. It&# 226;ÂÂs an impressive dish that pairs wonderfully with the bright acidity of salsa, making it ideal for potlucks or family dinners.
Rolled Beef Slices
Description
This hearty Rolled Beef Slices recipe transforms a flank steak into a stunning centerpiece. The meat is marinated in red wine and herbs, then stuffed with a savory mixture of pork sausage, onions, and green chilies. Hard-boiled eggs and carrot strips are added for color and texture before the beef is rolled tightly and seared. Simmered gently until fork-tender, the roll is chilled to set, making it perfect for slicing. It’s an impressive dish that pairs wonderfully with the bright acidity of salsa, making it ideal for potlucks or family dinners.Ingredients
Directions
-
Split the beef steak lengthwise almost into halves; open and place in a 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 beef, reserving the marinade.
-
Cook and stir sausage and onion in a 4-quart Dutch oven over medium heat until sausage is done; drain fat.
-
Stir in bread crumbs, 1/2 teaspoon salt, and the chilies.
-
Spread sausage mixture on the cut side of the open beef to within 1 inch of the edge.
-
Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips.
-
Arrange carrot strips crosswise on the sausage mixture.
-
Place peeled eggs in a row along one narrow edge.
-
Roll up, beginning at the end with the eggs; tie with string or secure with wooden picks.
-
Heat olive oil in the same Dutch oven over medium heat. Brown the beef roll on all sides, turning carefully; drain excess oil.
-
Add reserved marinade and water to the pot.
-
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 a serving platter or plate.
-
Cut beef roll into slices; arrange on salsa. Serve with additional salsa if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 928.0kcal
- % Daily Value *
- Total Fat 53.7g83%
- Saturated Fat 20.5g103%
- Cholesterol 198.6mg67%
- Sodium 5925.2mg247%
- Total Carbohydrate 22.6g8%
- Dietary Fiber 2.0g8%
- Sugars 2.4g
- Protein 75.7g152%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the beef roll is completely chilled before slicing to maintain its shape.
You can prepare the roll up to 24 hours in advance and store it in the refrigerator covered.
If fresh herbs are available, you may substitute 1 tablespoon of fresh basil and oregano for the dried varieties.
Use kitchen twine to tie the roll securely if wooden picks are not available.
