Beef Morcon and Slider Bites

Lay beef slices on cutting board. Use a meat mallet to pound the steak slices on just one side (don’t penetrate). In a sealable plastic bag, combine soy sauce and garlic powder; add the beef slices. Seal and refrigerate for 30 minutes to marinate.
Lay beef slices on work surface with tenderized side facing up; pat dry with paper toweling. In the center of each, place breakfast sausage, mozzarella cheese stick, 2 pickles, 2 hard-cooked egg wedges and 1 piece of carrot. Roll up into a cylinder. Secure each bundle with butcher’s twine
Put seasoned flour into shallow dish. Add beef bundles and turn to coat each bundle with flour. Heat half of the oil in large Dutch oven, cook beef bundles in batches, turning to brown on all sides, about 6 minutes each. Set aside.

To Make Tomato Sauce:

In same large Dutch oven, heat remaining oil over medium-high heat. Add onion, garlic, salt and pepper. Cook, stirring, until onion is softened, about 4 minutes. Add tomatoes and beef broth. Add beef bundles and bring sauce to boil. Reduce heat; cover and simmer until a digital instant read thermometer inserted into each bundle reads 160°F (71°C), about 35 minutes. Portion out 2 bundles per serving (serving 4) and serve with sauce; set aside 2 bundles to use as Sliders the next day.

To Make Slider Bites:

Spread 1 side of a toasted mini hamburger bun with ripe avocado. Top each with 1 slice of Beef Morcon Bundles and season with some freshly ground pepper; top with some vinaigrette dressed coleslaw. Makes about 10 sliders.