Preparation:
butterfly flank steak, pound to a thickness of 1/4-inch combine garlic, red wine, soy sauce, red pepper flakes, and olive oil add meat-toss to coat well cover and chill 2-24 hours heat butter in a small skillet, over a medium flame add onions and saute for 10 minutes, until softened remove from heat and set aside parboil whole carrots in salted water for 3 minutes, drain remove meat from marinade and layout flat arrange spinach leaves onto steak cover with egg slices, carrots, and onions rollup and tie with a string, every 2-3 inches place in a baking pan roast @ 350 degrees for 60 minutes remove from oven and allow to cool completely cover and chill for 1-48 hours cut into thin slices serve slightly chilled |
