2 (2lb) flank steak
1/2 cup red wine vinegar
1 tsp chopped garlic
1 tsp thyme
3 cup beef stock
1-3 cups of water
Stuffing:
1/2 lb spinach
8 carrots (cooked 6-8 in. long)
4 hard boiled eggs (cut in 1/4 lengthwise)
1 onion (sliced into rings)
1/4 cup parsley
pepper and 1 TBSP salt
How to Make It:
Flatten steaks, lay on pan, and sprinkle 1/2 of the vinegar, garlic and thyme, cover with the other steak and put the rest of the vinegar, garlic and thyme. Cover and marinate over night in a frig or for 6 hours at room temperature. Lay steaks end-to-end and overlap 2 inches (pound to join). Spread spinach and arrange carrots in parallel rows 3 inches apart, then place eggs between the carrots. Scatter onions and season. Roll the the grain and tie every inch. Place in a pan with stock and enough water to come a third of the way up. Cover tightly and bake 375 degrees for one hour. Rest 10 minutes before cutting and serve.
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