Ingredients: |
Ingredients: I 2-pound flank steak ,
1/2 pound mild Italian sausage
1 cup fresh spinach leaves
4 scraped, cooked whole carrots (6-8-inches long and no more than I -inch in diameter)
2 hard cooked eggs, cut lengthwise into quarters
1 medium onion, sliced 118-inch thick and separated into rings
1/4 cup finely chopped fresh parsley
2 tablespoons vegetable oil
1 1/2 cups beef broth
1 1/2 cups cold water
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Directions: |
Directions:Preheat oven to 325 degrees. Position the flank steak on a cutting board. Slice horizontally through the center to within 112-inch of the opposite side. Open the steak out flat when finished. Its shape will resemble a butterfly.
Spread Italian sausage evenly over steak, layer the spinach on top of the sausage, place the carrots equal distance apart over the spinach, top evenly with egg wedges, onion rings, and chopped parsley . Sprinkle lightly with salt and pepper.
Beginning at one short end, roll the steak with stuffing, jelly-roll fashion, to form a long thick cylinder. Tie with kitchen twine, looping at I -inch intervals, or secure edges with tooth picks.
Heat oil in a large oven-proof skillet or Dutch oven, over medium heat until shimmering. Carefully brown beef roll on all sides.
Add broth, water and any leftover vegetables to the pot. Bring to simmer, cover with a tight-fitting lid and transfer to the preheated oven. Bake for 2 to 2 1/2 hours.
Remove beef roll to a serving platter, cover loosely with foil, and Jet sit 15 minutes before slicing. Using an immersion blender or food processor, process vegetables until smooth. Stir back into remaining broth, season with salt and pepper, serve as sauce. |
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