Chili Rubbed Flank Steak Roll With Avocado Cream

Ingredients

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon red cayenne pepper
• 1 flank steak
• 1/2 lb hot Italian sausage
• 1 avocado
• 2 inches piece seedless cucumber
• 1/4 cup sour cream
• 1/4 cup fresh cilantro
• 1 teaspoon dill weed
• 1/4 cup heavy cream
• Tabasco sauce
• 1 pinch salt

Directions

1. 1

   Mix chili powder, cumin, coriander, and cayenne pepper.

2. 2

   Cut flank steak in half so you have 2 pieces about 4 inches square. Then butterfly by using a very sharp knife and cutting the the steak about a 1/4 inch thick but don't go all the way through. You should have 2 pieces of steak now about 4 in x 8 in and a 1/4 in thick.

3. 3

   Season your steak heavily on both sides with the chili powder rub. The rub should cover the meat until no more will stick.

4. 4

   Press the hot italian sausage onto the meat about a 1/4 in thick so you have a layer of steak and a layer of sausage each about the same thickness.

5. 5

   Roll the steaks tightly and pin with 2 toothpicks or use string and set aside.

6. 6

   For the sauce cut the avocado in half and take the pit out. Use a spoon and remove the skin. Put the avocado into a blender (a food processer will also work but I like a blender for this part).

7. 7

   If you can't find a seedless cucumber use a 4 in piece and cut in half longways, you can use a spoon to scoop out the seeds like a cantaloupe. Then cut into smaller pieces for the blender.

8. 8

   Add the fresh cilantro and dill weed.

9. 9

   Add 4 shots of tabasco sauce, the sour cream, and SOME of the heavy cream. This sauce should be thiner then sour cream but not to thin, so add the heavy cream as so blend it and taste. Add a pinch of salt to taste. Chill for at least 1 hour.

10. 10

    Broil or grill the steak rolls until they reach 160 degrees F. This is very important because there are 2 types of meat (beef and pork) and the pork needs to be cooked thoroughly. Don't worry the beef will not be dry because the sausage is greasy enough to keep everything moist.

11. 11

    Serve with the sauce on the side or under the meat on the plate (like the fancy chefs do in the nice restraurants).