1 flank steak, 2 lbs.
1 can beef broth
3 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
3 slices bacon, cooked & chopped
1 med. onion, chopped
1 lg. clove garlic, crushed
2 eggs, hard cooked, chopped coarse
2 sm. carrots, 1/2 c., shredded
1 pkg. frozen Green Giant spinach, thawed
1/4 c. soft bread crumbs

Place steak on counter and pound to 1/2" thick. In a separate bowl, mix broth, vinegar, salt, pepper and thyme. Add steak and marinate 45 minutes each side (or overnight). Saute bacon, onion and garlic until bacon is crisp, onion and garlic are tender. Remove with slotted spoon. Reserve drippings. Add eggs, carrots, spinach and bread crumbs to onion mixture; mix well. Remove steak from marinade. Spread with spinach mixture to within 1/2" of edges. Start at narrow end and roll up like jelly roll. With thread, tie securely cross wise at 1" intervals, then once lengthwise.

Brown on all sides in reserved drippings. Add marinade and simmer, covered 1 hour. Remove and let stand 10 minutes. Cut in 1/2" slices. Serve on rice. Strain sauce and use as gravy. 6 servings.