Vegetable Stuffed Rolled Flank Steak
Ingredients
- 1 flank steak (2 lbs.)
- 1⁄2 cup red wine vinegar
- 3 cloves garlic, finely chopped
- 2 tsp. dried thyme
- Kosher salt, to taste
- 6 oz. baby spinach
- 4 boiled carrots, halved lengthwise
- 2 hard-cooked eggs, peeled and quartered lengthwise
- 1 small onion, thinly sliced crosswise
- 1⁄4 cup chopped parsley
- 2 tsp. chili flakes
- 1 1⁄2 cups beef stock
- 2 tbsp. olive oil
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