Prep 20 mins
Cook 1 hr
Great little dish that can be presented nicely by adding it ontop of a little bed of leafs and rice. Basting or covering the dish completely is important to keep this meat tender.
- 1 (6 count) packageflip steaks
- 2 -3 cloves garlic, finely chopped or 1 1⁄2 teaspoons of minced bottled garlic
- 1 teaspoon dried oregano (or enough to sprinkle a little down each steak)
- 1⁄2 teaspoon crushed red pepper flakes (or enough to sprinkle a little down each steak, for hotter dish add more)
- salt & freshly ground black pepper
- 1 cup fresh spinach leaves, approximately
- 1 medium carrot, thinly sliced
- 1 small red onion, thinly sliced
- 2 hard-boiled eggs, peeled and sliced
- 1⁄3 cup red peppers or 1⁄3 cup green pepper, minced (or both)
- 1 -2 can beef broth
- Layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
- Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
- Arrange the carrot, onion, eggs, and peppers on top of the spinach.
- Roll in the direction of the grain to form a log and stick two tooth picks at the seam.
- Place in a baking dish and add the beef stock.
- Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 hour.
- Baste top while cooking to keep moist, or you can use 2 cans of beef stock to cover over the meat so no basting will be necessary.
- Remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
- Be aware that the rolled steaks shrink quite a bit.
- *Youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.