Very tasty, nice presentation, and quite easy to prepare. (Except for the butterflying. Next time I'd get that done at the butcher shop.) I used skirt steak, but with the marinating and slow cooking, it was plenty tender. I also substituted grated carrots, and added a couple of spoons of tomato sauce in the marinade. I think I would include a bay leaf next time, and it could support a little more spinach, if you happen to like spinach.
This was a very different/out of the ordinary meal which we enjoyed. I halved the recipes with few problems but I did have trouble rolling it all up together - however I think this may have been my inexperience with butterflying the flank steak and I also think my steak was a bit smaller than called for in the recipe. Thanks for sharing!