3 hard-boiled eggs
1½ pounds flank steak, preferably grass-fed
½ cup white wine, such as Torrontes
½ cup apple cider vinegar
Salt, to taste
Pepper, to taste
3 cups spinach, cooked until wilted
½ cup bread crumbs, optional
3 carrots, sliced lengthwise in quarters, ends removed
1 roasted red pepper, sliced into strips
6 green olives, sliced
Preheat the oven to 350 degrees F.
1. Hard-boil the eggs.
2. Tear off a large piece of aluminum foil and set out about 8 sturdy toothpicks, set aside. In a roasting pan or shallow dish large enough to hold your flank steak (it can be folded over to fit), combine the wine and vinegar. Season the flank steak with salt and pepper on both sides and then place into the wine/vinegar mixture. Let marinate for at least 45 minutes, or longer if desired. (Can be overnight if covered and refrigerated.)
3. After marinating, lay the steak out flat on a large surface, like a cutting board.
4. In a food processor, combine the cooked spinach, egg, and breadcrumbs, and mix.
5. Spread the spinach mixture along the length of the steak.
6. Next, as if dividing the entire steak in thirds, place the carrot slices and roasted pepper slices across the flank steak cross-wise—first about one-third from the end, then at the center, and finally at the last third. Place sliced olives where desired across entire flank steak.
7. Place the eggs in the center of the flank steak, near the row of carrots and roasted pepper, on their sides and end-to-end so they form a row across the center.
8. Slowly begin to roll the flank steak at the end closest to you, tightly rolling the entire filling.
9. Place the roll on the foil, and roll the foil very tightly around the flank steak. Twist the ends tightly, and place several toothpicks around the roll at various places, being sure to leave enough sticking out so that they can be removed.
10. Bake for 1 hour to 1 hour and 15 minutes. Foil can be sliced to check baking progress.