Rolled Flank Steak

The marinade and subsequent gravy is what makes this recipe really tasty. I know I initially took this from a now long-lost cookbook but have tweeked so much through the years that I think I can safely call it my own. This is a family favorite plus very attractive to serve for guests! Note: cooking time does not include marinating time.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  flank steaks
• 4  ounces  roasted red peppers, or
• 0.5 (10 ounce) package frozen spinach, thawed and sqeezed dry
•  salt and pepper

• Marinade

• 1  inch  piece ginger, peeled and sliced into pieces
• 4  garlic cloves, chopped
• 1⁄2  large  lemon, juice of
• 2  cups dry red wine
• 2⁄3 cup soy sauce
• 1⁄2 cup olive oil
• 2  tablespoons  roughly chopped fresh parsley

Directions

1. Butterfly or use a mallet to make flank steak even thickness (about 1/2 inch thick).
2. Mix together the marinade ingredients. Put marinade and steak in a glass dish, making sure that steak is completely immersed. Refrigerate for at least 24 and up to 48 hours.
3. When ready to cook, preheat oven to 450 degrees Fahrenheit. Take steak out of marinade (reserve) and spread out on clean cutting board. Lightly salt and pepper steak and then put a single layer of roasted red pepper OR squeezed out spinach on top of steak and roll up "jelly roll" style. Tie steak in 1 to 2-inch intervals with cooking twine.
4. Cook steak in 450 degree F. oven for 10 minutes and then reduce oven temperature to 350 degrees (without taking steak out of oven) and cook an additional 20 minutes for rare, and 25 to 30 minutes for medium. Take steak roll out of oven and let rest for 10 minutes before slicing into 1-inch rounds.
5. While steak is cooking, put reserved marinade in pot on stove and boil until reduced by 1/3 (about 30 minutes). Strain marinade and skim off as much fat as possible. Serve this "gravy" with the sliced steak and mashed potatoes.
6. Note: if serving more than four people, I usually make two flank steaks, one with red pepper and one with spinach. The completed rounds are then red and green, making for a very attractive platter.