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Recipe Date:
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Imperial (US)
  • 2 lbs Flank Steak
  • 2 Hard-Boiled Eggs peeled quartered lengthwise
  • 1/2 cup Eagle Eye Voluptuous red wine
  • 6 ozs Baby Spinach
  • 1 tsp Tarragon 
  • 4 Boiled Carrots halved lengthwise
  • 3 Cloves Garlic finely chopped  
  • 1 Small Onion thinly sliced crosswise
  • 2 tsps Dried Thyme   
  • 1/4 cup Chopped Parsley
  • Kosher Salt to taste 
  • 2 tsps Chili Flakes
  • 1 1/2 cups Beef Stock
  • 2 tbsps Olive Oil

1.  Arrange steak on a cutting board so that the long side is parallel to you.  Using a
long knife, butterfly the steak within ½” of the far edge so that it opens like a book.
Put steak between 2 layers of plastic wrap.  With a mallet, pound to a ¼” thickness.
Poke steak all over with a fork.  Transfer, cut side up, to a baking sheet lined with
plastic wrap.  Sprinkle meat with wine, tarragon, garlic and thyme. Cover with plastic
wrap; let marinate for 6 hours or overnight in the refrigerator.

2. Heat oven to 375 degrees.  Arrange meat cut side up so that the grain is parallel to
you.  Season meat with salt and arrange spinach evenly over top.  Top spinach with
carrots, arranging them evenly so that they run parallel to the grain.  Place eggs
between the rows of carrots and scatter onion rings evenly over top.  Sprinkle
evenly with parsley and Chili flakes and season with salt.

3. Starting with the edge closest to you, roll meat forward to form a tight cylinder.
Using kitchen twine, tie the meat at 1” intervals.  Heat oil in a 6-quart oval Dutch
oven over high heat.  Sear meat all over until brown, about 10 minutes.  Pour in the
beef stock and add enough water that it reaches one third of the way up the meat.
Cover, transfer to the oven and cook until very tender, about 2 hours.  Let cool for
15 minutes.  Slice and serve.  Pair with Voluptuous.

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