Stuffed Rolled Flip Steak

Directions

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