Steps
- Butterfly 900g of flank steak through one long side, leaving a hinge, and open it flat. Pound to an even thickness.
- Mix ¼ cup of white vinegar, the juice of 1 large lime, and 2 tablespoons of olive oil. Coat the steak in a covered container and refrigerate for at least 6 hours.
- Preheat the oven to 350°F / 175°C. Remove the steak and discard the marinade; lay it with the grain running parallel to the counter edge and season with salt and pepper.
- Spread 3 cups of chopped fresh spinach, ¼ cup of chopped parsley, and 2 minced garlic cloves over the steak, leaving the far 1in / 2.5cm bare.
- Arrange 1 julienned carrot, ½ red bell pepper cut into strips, and 3 peeled and quartered hard-boiled eggs in rows along the grain, leaving 2in / 5cm bare at the far edge.
- Roll tightly from the edge nearest you and tie in three places with kitchen twine. Place seam-side down on a foil-lined baking sheet.
- Roast for 1 hour, until cooked through. Rest for 10 minutes, remove the twine, and slice across the roll.