Stuffed Rolled Flip Steak - cooking recipe

Ingredients

1 (6 count) package flip steaks
2 -3 cloves garlic, finely chopped or 1 1/2 teaspoons of minced bottled garlic
1 teaspoon dried oregano (or enough to sprinkle a little down each steak)
1/2 teaspoon crushed red pepper flakes (or enough to sprinkle a little down each steak, for hotter dish add more)
salt & freshly ground black pepper
1 cup fresh spinach leaves, approximately
1 medium carrot, thinly sliced
1 small red onion, thinly sliced
2 hard-boiled eggs, peeled and sliced
1/3 cup red peppers or 1/3 cup green pepper, minced (or both)
1 -2 can beef broth

Preparation

Layout the flank steak and sprinkle with garlic, oregano, red pepper, salt, and pepper.
Cover with spinach leaves, leaving about 1/2 inch (1 cm) uncovered around the edges.
Arrange the carrot, onion, eggs, and peppers on top of the spinach.
Roll in the direction of the grain to form a log and stick two tooth picks at the seam.
Place in a baking dish and add the beef stock.
Cover tightly and bake in a preheated 350F (180C) oven until the beef is tender, 1 hour.
Baste top while cooking to keep moist, or you can use 2 cans of beef stock to cover over the meat so no basting will be necessary.
Remove the tooth picks, cut into thin slices if you wish or leave whole, and serve with the pan juices.
Be aware that the rolled steaks shrink quite a bit.
*Youcan also substitute the hard boiled eggs with cooked potatoes, sliced the same way.