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Rolled Stuffed Flank Steak

A most colorful and fantastic way to prepare flank steak. A good marinade will contribute immensely to a superb outcome. You will love this!


  • 2-1/2 to 3 pounds beef flank steak
  • Dusting of pepper

  • For the marinade:
  • Por el adobo:

  • 1/4 cup cognac
  • 1/2 cup red wine
  • 2 tablespoons low-sodium soy sauce
  • 2 garlic cloves, pressed
  • 1 tablespoon olive oil

  • For the omelette:
  • Por la tortilla:

  • 1 cup minced spinach
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1/4 cup finely chopped, slivered almonds
  • 1 onion, finely minced
  • 1 1-ounce jar of minced pimientos, drained
  • 1/2 cup finely minced, cooked ham
  • 3 tablespoons grated fontina or Gruyere cheese
  • 2 eggs plus 1 egg white, or 6 ounces egg-substitute
  • Salt and white pepper

  • Reserved marinade
  • El adobo:

  • 1 cup defatted, low-sodium beef stock*
  • 1 8-ounce can tomato sauce
  • 2 garlic cloves, pressed
  • Salt
  • Hot sauce, if needed


When purchasing meat, ask the butcher to score it on one side and to remove connective tissues and all visible fat. At home, dust meat generously with pepper, cover with waxed paper, then with a meat mallet, pound gently. Place meat in a pan, preferably glass with a cover, for refrigeration.

In a little mixing bowl, combine cognac, wine, soy sauce, garlic and olive oil. Mix well and pour over meat. Refrigerate overnight, or at least 4 hours before cooking. Turn at intervals. Remove meat from the refrigerator 1 hour before cooking. During that hour, prepare omelette.

In a saucepan, cook spinach until wilted, about 5 minutes. Drain well and set aside. In a large non-stick skillet, heat half the oil, reserving the rest, along with butter; add nuts and onion. Sauté 3 minutes, until both are golden. Add pimientos, ham and cheese. Stir carefully to mix. Add spinach. Mix well.

Beat eggs and egg white or egg-substitute until well-blended but not foamy. Scatter sautéed ingredients evenly over skillet surface. Pour eggs over all. Allow a light crust to form. Turn omelette uncooked side down. When completely set and cooked, turn into a round, flat platter. Omelette should be very thin.

Lift meat from marinade to a work board. Strain marinade into a measuring cup for later use. Lightly dust meat with salt. Place omelette on prepared meat. Roll tightly, jelly-roll fashion, with the omelette securely contained within the steak. Tie roll with kitchen cord.

Heat remaining olive oil in same large skillet where omelette was cooked. Brown meat on all sides. Place in roasting pan with cover. Prepare a light sauce to accompany the meat as it cooks.

Preheat oven to 300 degrees F.

Combine all of the above; pour into a saucepan and bring to a boil. Skim. Cover, lower heat and cook 5 minutes. Pour around meat roll. Cover pot and bake in oven 1-1/2 hours; add more liquid if needed. Cook until meat is very tender. Mashed potatoes are great with this entree!

Serves: 4 to 6.

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