Flank Steak Stuffed With Sausage, Basil, and Cheese

By mschweickert

For the fall there is nothing like a crock-pot cooking a hearty dish. This recipe is a classic when combined with buttered steamed spinach, oven roasted potatoes, and a full flavored red wine such as Barola, a Rhone, or a California Merlot.

Ingredients

• 16 large basil leaves
• 1 1/2 lbs flank steaks
• 4 slices swiss cheese (thin slices)
• 2 sweet Italian sausage links
• salt & freshly ground black pepper
• string, to tie flank steak
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 8 garlic cloves
• 1 cup dry red wine (Burgundy)
• 1/2 cup beef stock
• 1/4 cup red wine vinegar
• 2 bay leaves
• 2 fresh basil leaves, chopped

Preparation

Step 1

1 Arrange basil leaves to cover flank steak, leaving a 1/2-inch border. 2 Place Swiss cheese slices on top of basil leaves. 3 Place sausages end to end lengthwise down the center of the steak. 4 Starting on one end of steak, roll the steak over the sausage. Tie with string to secure. Season with salt and pepper. 5 Heat oil in large skillet. Add steak roll and brown on all sides, about five minutes. 6 Transfer steak roll to crock pot, seam side up. Scrape all browned bits & oil into crock. 7 Add onions, garlic, wine, beef broth, red wine vinegar, bay leaves, and chopped basil. 8 Medium setting for 6-8 hours. 9 Drain juices into sauce pan, boil gently for five minutes to reduce. Place in gravy server. 10 Slice steak roll into serving portions. Serve with gravy.