Course : Beef
Serves: 6
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2 pounds flank steak
3 teaspoons garlic
3/4 cup red wine
2 teaspoons soy sauce
1/2 teaspoon crushed red chiles
2 teaspoons olive oil
2 teaspoons unsalted butter
1/2 cup onion
2 medium carrot
1 pound fresh spinach
2 large hard boiled egg

Preparation / Directions:

butterfly flank steak, pound to a thickness of 1/4-inch combine garlic, red wine, soy sauce, red pepper flakes, and olive oil add meat-toss to coat well cover and chill 2-24 hours heat butter in a small skillet, over a medium flame add onions and saute for 10 minutes, until softened remove from heat and set aside parboil whole carrots in salted water for 3 minutes, drain remove meat from marinade and layout flat arrange spinach leaves onto steak cover with egg slices, carrots, and onions rollup and tie with a string, every 2-3 inches place in a baking pan roast @ 350 degrees for 60 minutes remove from oven and allow to cool completely cover and chill for 1-48 hours cut into thin slices serve slightly chilled


Nutritional Information:

348 Calories (kcal); 19g Total Fat; (51% calories from fat); 32g Protein; 7g Carbohydrate; 81mg Cholesterol; 308mg Sodium

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