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.
Provided by Angelofraa
Categories Spinach
Time 1h20m
Yield 5-6 steaks rolled, 2 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 148.1, Fat 7.1, SaturatedFat 1.7, Cholesterol 213.5, Sodium 1243, Carbohydrate 10.5, Fiber 2.5, Sugar 4.7, Protein 11.7
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