Ingredients:
1 flank steak (about 1 1/2 pounds)
1/2 cup chopped fresh spinach
1/2 cup grated carrots
2 hard-boiled eggs, chopped
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper, to taste
Toothpicks for securing the roll
Instructions:
Lay the flank steak on a cutting board and pound it with a meat mallet to an even thickness.
In a bowl, mix together the spinach, carrots, eggs, parsley, and garlic.
Spread the mixture over the steak, leaving a 1-inch border around the edges.
Roll up the steak tightly, starting at the short end, and secure with toothpicks.
In a small bowl, mix together the olive oil, red wine vinegar, salt, and pepper to make a marinade.
Place the roll in a baking dish and pour the marinade over it. Let it marinate in the refrigerator for at least 1 hour or overnight.
Preheat the grill to high heat. Grill the roll for about 10-15 minutes per side, or until cooked through.
Remove from the grill and let it rest for 10 minutes before slicing.
Slice the roll thinly and serve cold with chimichurri sauce or aioli.
