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Stuffed Rolled Flip Steak

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.

Ready In:
1hr 20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Angelofraa
Contributor
@Angelofraa
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"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."
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  1. Angelofraa
    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.
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