Instructions: Split beef steak almost in half lengthwise; open and place in shallow glass or plastic dish. Mix wine, basil, oregano, salt and garlic; pour over beef.

Cover and refrigerate at
least 1 hour. Drain and reserve wine mixture. Cook and stir sausage and onion

In a 4-quart Dutch oven over medium heat until sausage is done; drain. Stir in bread crumbs and chiles. Spread sausage mixture on cut side of beef steak to within 1 inch of edges. Cut carrot in half lengthwise into 3 strips. 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; tie with string or secure with wooden picks. Cook beef roll in oil in same Dutch oven over medium heat, turning carefully, until fully browned on all sides; drain.

Add reserved wine mixture and water. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until beef is tender. Remove beef from liquid. Cover and refrigerate beef at least 6 hours but no longer than 24 hours, until cold.

Spread salsa on serving platter. Slice beef roll; arrange on salsa. Serve with additional salsa if desired. 8 srv.

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