Braciole-Style Flank Steak
3/4 cup finely chopped onion (1 medium)
1-1/2 10-ounce packages frozen chopped spinach, thawed, well drained and pressed dry
1/4 cup coarsely grated Pecorino Romano cheese
2 tablespoons pine nuts, toasted
1/2 teaspoon black pepper
2, 1-1/2-pound beef flank steaks
1-1/2 cups marinara sauce
Preheat oven to 425. Line a baking sheet with foil; set aside. Cut sweet peppers in half lengthwise; remove stems, seeds and membranes. Place pepper halves, cut sides down, on prepared baking sheet. Roast for 20 to 25 minutes or until charred and very tender. Bring foil up around peppers and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins; gently pull off the skins in strips and discard. Cut peppers into strips; set aside.
In a medium saucepan, heat 1-1/2 teaspoons of the olive oil over medium-high heat. Add pancetta; cook until browned, stirring frequently. Add onion and garlic; cook and stir over medium heat for 3 minutes. Remove from heat. Add spinach, cheese, currants, pine nuts, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
Place flank steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly until 1/2 inch thick. Remove top piece of plastic wrap. Sprinkle steak with remaining salt and black pepper.
Arrange sweet pepper strips lengthwise down the center of the flank steak, leaving 3 to 4 inches uncovered on both sides. Spoon spinach mixture evenly over the pepper strips.
Starting with a long side, use bottom plastic wrap to guide flank steak over and around filling, making a long roll. Tie roll at 1-1/2-inch intervals with 100 percent cotton kitchen string. Tuck in the ends of the roll; using a long piece of string, tie roll lengthwise.
Preheat oven to 350. In a roasting pan or braising pan, heat the 3 tablespoons olive oil over medium-high heat. Add meat roll; cook until browned on all sides, turning frequently.
In a small saucepan, combine marinara sauce and wine. Cook over low heat just until boiling. Pour sauce mixture over meat roll in roasting pan. Cover tightly. Bake about 1-1/2 hours or until meat is fork-tender.
Remove meat from skillet; remove strings and cut into 1-inch slices. If desired, cook down the remaining sauce in the roasting pan to thicken. Serves 4.
(Recipe courtesy of "Better Homes and Gardens Christmas Cooking from the Heart")