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1
Mix chili powder, cumin, coriander, and cayenne pepper.
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2
Cut flank steak in half so you have 2 pieces about 4 inches square.
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3
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.
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4
You should have 2 pieces of steak now about 4 in x 8 in and a 1/4 in thick.
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5
Season your steak heavily on both sides with the chili powder rub.
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6
The rub should cover the meat until no more will stick.
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7
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.
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8
Roll the steaks tightly and pin with 2 toothpicks or use string and set aside.
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9
For the sauce cut the avocado in half and take the pit out.
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10
Use a spoon and remove the skin.
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11
Put the avocado into a blender (a food processer will also work but I like a blender for this part).
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12
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.
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13
Then cut into smaller pieces for the blender.
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14
Add the fresh cilantro and dill weed.
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15
Add 4 shots of tabasco sauce, the sour cream, and SOME of the heavy cream.
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16
This sauce should be thiner then sour cream but not to thin, so add the heavy cream as so blend it and taste.
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17
Add a pinch of salt to taste.
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18
Chill for at least 1 hour.
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19
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.
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20
Don't worry the beef will not be dry because the sausage is greasy enough to keep everything moist.
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21
Serve with the sauce on the side or under the meat on the plate (like the fancy chefs do in the nice restraurants).
