Stuffed Rolled Flip Steak

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (6 count) package flip 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

Recipe

• 1 layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
• 2 cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
• 3 arrange the carrot, onion, eggs, and peppers on top of the spinach.
• 4 roll in the direction of the grain to form a log and stick two tooth picks at the seam.
• 5 place in a baking dish and add the beef stock.
• 6 cover tightly and bake in a preheated 350f (180c) oven until the beef is tender, 1 hour.
• 7 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.
• 8 remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
• 9 be aware that the rolled steaks shrink quite a bit.
• 10 *youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.