Flank Steak Stuffed With Sausage, Basil, and Cheese

Country Chef's Note:

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.

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 5

• 16 large basil leaves
• 1 ½ 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)
• ½ cup beef stock
• ¼ cup red wine vinegar
• 2 bay leaves
• 2 fresh basil leaves , chopped

Directions:

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.