Juicy flank steak roll with spinach, carrots and red peppers

Succulent, juicy and seasoned just right, this flank steak recipe features a spinach, carrots and roasted pepper stuffing for a well-balanced meal. When sliced, the tender steak makes a lovely presentation—make it the centrepiece at your next dinner party or date night.

Tip: Save time and trouble and ask your butcher to butterfly the lean flank steak for this recipe so it will be ready to go into the savory wine-soy sauce marinade.

Prep time: 15 minutes, plus 2 to 4 hours for marinating

Cooking time: 15 minutes or to taste

Serves: 6

• 125 ml (1/2 c) red wine
• 75 ml (1/3 c) reduced-sodium soy sauce
• 30 ml (2 tbsp) sugar
• 5 ml (1 tsp) garlic powder
• 750 g (1 1/2 lb) flank steak, butterflied
• 175 g (6 oz) fresh baby spinach leaves
• 4 scallions, coarsely chopped
• 0.5 ml (1/8 tsp) salt
• 625 g (2 1/2 c) grated peeled carrots, about
• 500 g (1 lb)1 jar roasted red peppers
• 350 g (1 1/2 c), drained

1. Combine the wine, soy sauce, sugar and garlic powder in a large ziplock plastic bag or other container. Add the steak and turn to coat. Refrigerate for at least two hours (or up to four hours).
2. Meanwhile, rinse the spinach, leaving some water clinging to the leaves. Cook, stirring frequently, in a large skillet over medium heat until just wilted (about 1 minute). Transfer to a plate to cool.
3. Preheat the oven to 190°C (375°F). Remove the meat from the marinade and pat dry. Set marinade aside. Spread the spinach in an even layer over the steak. Top with the scallions and sprinkle with salt. Layer the carrots on top, then the peppers. Starting at one long side of the steak, roll tightly to enclose the filling. Secure the seam in several places with toothpicks. Place the roll, seam side down, in a shallow baking pan and brush the top with marinade.
4. Roast for 15 minutes, then spoon any pan juices on top of the meat. Roast for 20 minutes longer for medium-rare or until desired doneness. Let stand for 10 minutes.
5. Meanwhile, boil the remaining marinade in a small pot until it is just until thick enough to coat a spoon. Strain and set aside.
6. Cut the meat diagonally into 0.5 centimetre (1/4 inch) slices. Drizzle a little marinade on each plate and top with steak slices.

•  230 calories
• 21 g protein
• 15 g carbohydrates
• 9 g fat
• 4 g saturated fat
• 48 mg cholesterol
• 2 g fibre
• 738 mg sodium

Proudly serve your guests a steak-house quality meal they won't forget!