Stuffed Rolled Flank Steak

Stuffed Rolled Flank Steak

Ingredients:

1 1/2 to 2 lbs flank steak
2 to 3 cloves garlic, finely chopped
1 tsp dried oregano
1/2 tsp crushed hot red pepper
Salt and freshly ground pepper to taste
1 cup fresh spinach leaves
1 medium carrot, thinly sliced
1 small white onion, thinly sliced
2 hard-boiled eggs, peeled and cut in half
1/4 cup sliced pimiento-stuffed green olives
4 cups prepared beef stock

Butterfly the flank steak by slicing it in half horizontally to within about 1/2 inch of the edge. Open the steak and pound with a mallet to a uniform thickness of about 1/4 inch. Sprinkle with garlic, oregano, red pepper, salt and pepper. Cover with spinach leaves, leaving about 1/2 inch uncovered around the edges.

Arrange the carrot slices, onion, eggs and olives on top of the spinach. Roll in the direction of the grain to form a log and tie at 1-inch intervals with kitchen twine. Place in a baking dish and add the beef stock.

Cover tightly and bake in a preheated 350F oven until the beef is tender, about 1 1/2 to 2 hours. Remove the twine, cut into thin slices and serve with the pan juices.

Serves 4 to 6 or 8 to 12, depending.