Steak and Bell Pepper Roll

Ingredients

• 1 1/2 lbs flank steaks
• 2 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1 cup fresh spinach, packed
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 14 1/2 ounces beef broth

Instructions

1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.