Ingredients:
1 Each ginger root 1-inch piece, peeled & grated
2 Cups wine, dry red
0.5 Cup oil, olive
1 to taste pepper, black
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Directions:
Preheat oven to 475 degrees.
In a large non-aluminum roasting pan, combine ginger, garlic, lemon juice, wine, soy sauce, olive oil, bay leaf, and parsley. Open butterflied steak and place in marinade, cut side down. Set aside for 15 minutes. Wash spinach in cold water. Remove stems and discard. Drain in colander, do not dry. Cut leaves into ½-inch wide strips.
In medium size non-aluminum saucepan, cook spinach and carrot, stirring with a wooden spoon, over medium heat, about 2 minutes, or until spinach is wilted. Drain in colander and press out excess liquid with a wooden spoon. Set aside and wipe pan. Turn steak once in marinade to moisten outside and transfer to cutting surface, cut side up. Reserve marinade. Spread spinach-carrot stuffing over meat to within ½-inch of sides and moisten with 2 tablespoons of marinade. Pour remaining marinade into pan used for vegetables and bring to a boil over high heat.
Cook until reduced by about half, approximately 30 minutes. Remove bay leaf. While marinade is reducing, roll flank up lengthwise (with the grain) and tie the roll at ½-inch intervals, starting in center. Tuck in ends of steak and tie 1 long piece of string lengthwise around the roll. Place in a small roast pan and put in oven. After 10 minutes, reduce temperature to 350 degrees and cook 20 minutes longer. Meat thermometer should register 135 to 138 degrees. Turn off oven. Let roulade rest in oven until ready to serve. No longer than 15 minutes. Transfer roulade to serving platter and remove string. Reserve meat juices from pan. Using chef's knife, cut roulade into ½-inch thick slices and arrange on serving platter. Add reserved meat juices to marinade, skim off surface fat and season with salt and pepper to taste. Reheat briefly and serve with roulade. |
