Ingredients:
The Night Before:
2 lbs Rose Meat
1/4 c white vinegar
1 large lime, juiced (roughly ¼ c juice)
2 Tbsp olive oil
Putting It Together:
Salt and pepper
3 c fresh spinach, chopped
¼ c fresh parsley, chopped
2 cloves garlic, minced
1 carrot, julienned
½ red bell pepper, cut into strips
3 hard boiled eggs, peeled and quartered
Instructions:
- The Night Before Place the flank steak on a cutting board. With a sharp knife, butterfly the steak by gently slicing it in half through one of the long sides so that you can unfold the steak like a piece of paper that has been folded in half. Leave one side connected, creating one large, flat steak.
- Once butterflied, pound the steak with a meat mallet until it is an even thinness throughout.
- In a small bowl, combine the vinegar, lime juice, and olive oil.
- Place the steak in a large, seal-able container (or Ziploc plastic bag). Pour the marinade over the steak, making sure it is evenly coated. Cover the steak and refrigerate for 6 hours or overnight.
Putting It All Together:
- Preheat your oven to 350F.
- Remove the steak from the marinade and place it on a flat surface so that the grain of the meat is parallel to you.
- Season the steak lightly with salt and pepper.
- Evenly distribute the chopped spinach, chopped parsley, and minced garlic over the whole steak, leaving a 1 inch edge (the edge furthest from you) free of filling.
- Lay rows of sliced carrots, pepper strips, and quartered eggs parallel to you (with the grain of the meat). Leaving a 2 inch edge at the end the steak.
- Carefully, tightly, roll the steak up around the filling, starting with the edge that is closest to you.
- Place the roll seam-side down on an aluminum foil lined baking sheet.
- Tie the roll in three places with kitchen twine or thread.
- Bake the roll at 350F for 1 hour.
- Once done, remove the meat from the oven and let it rest for 10 minutes before slicing.
- Serve hot or cold with chimichurri sauce (see the recipe below).
