2 (1 to 1 1/2 pound) beef top round or flank steaks,
cut 1/4 inch thick
1 tablespoon of olive oil
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalapeno pepper, seeded and minced
1 (2 ounce) can chopped green chiles
1 cup salsa or picante sauce
Rub both sides of the meat with olive oil.
Combine remaining ingredients except the salsa in mixing bowl and blend well. Measure out about half of the vegetable mixture and set aside for later use. Spoon the remaining vegetable mixture evenly over each steak. roll the steaks, beginning at the narrow end, jellyroll fashion. Tie with a kitchen string. Place the beef rolls into crockpot. Spoon 1/4 cup of salsa evenly over the beef rolls. Cover and cook on LOW for 8 to 10 hours (HIGH 4 to 5 hours).
Meanwhile stir 1/2 cup salsa into the reserved vegetable mixture. Cover and refrigerate. Spoon the remaining 1/2 cup salsa over beef rolls during the last 15 minutes of cooking.
Slice the steaks into serving portions and accompany with vegetable salsa mixture.