| 1 | Split beef steak lengthwise almost into halves; open and place in shallow glass or plastic dish. |
| 2 | Mix wine, 1 teaspoon salt, the basil, oregano and garlic; pour over beef. |
| 3 | Cover and refrigerate at least 1 hour. |
| 4 | Drain: reserve marinade. |
| 5 | cook and stir sausage and onion in 4 quart dutch oven over medium heat until sausage is done; drain. |
| 6 | Stir in bread crumbs, ?teaspoon salt and the chilies. |
| 7 | Spread sausage mixture on cut side of open beef to within 1 inch of edge. |
| 8 | Cut carrot lengthwise into halves; cut each half lengthwise into 3 strips. |
| 9 | Arrange carrot crosswise on sausage mixture. |
| 10 | Place peeled eggs in a row along one narrow edge. |
| 11 | Rollup, beginning at end with eggs; tie with string or secure with wooden picks. |
| 12 | cook beef roll in oil in same dutch oven over medium heat, turning carefully, until brown on all sides; drain. |
| 13 | Add reserved marinade and water. |
| 14 | Heat to boiling; reduce heat. |
| 15 | Cover and simmer until beef is tender, about 1 hour. |
| 16 | Remove beef from liquid. |
| 17 | Cover and refrigerate until cold, at least 6 hours but no longer than 24 hours. |
| 18 | prior to serving spread salsa on serving platter or plate. |
| 19 | Cut beef roll into slices; arrange on salsa. |
| 20 | Serve with additional salsa if desired. |
