1 pound flank steak, cut into two 8-ounce strips and butterflied
Salt to taste
Grinding black pepper
8 cured olives, pitted, optional
1 large clove garlic, peeled
1 small red onion, peeled and cut into quarters
1/2 cup packed, well squeezed, cooked spinach
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup red wine
3/4 cup prepared tomato sauce
2 tablespoons olive oil

Preheat the oven to 325F.

Flatten out the meat pieces and rub them with salt and pepper.

Mince the olives, onion, and garlic together in a food processor or do by hand. Transfer the mixture to a bowl and add the spinach. Mix well and season with salt and pepper to taste.

Divide and spread the mixture over the meat pieces, spreading it evenly and thinly. Divide and sprinkle the cheese over the pieces.

Mix the tomato sauce and red wine together in a small bowl and set aside.

Roll each piece up like a jellyroll and tie with kitchen string in the middle and at both ends; be careful that the filling does not fall out.

Heat the olive oil in a stove-to-oven-to-table casserole dish just large enough to hold the meat. Brown the pieces well on all sides.

Turn off the heat and pour the sauce evenly over the meat. Cover with a lid or heavy-duty aluminum foil and bake until fork tender, about 45 minutes to 1 hour.

Allow the meat to stand covered for 10 minutes. Remove the string and discard. Allow the meat to rest covered for 5 minutes before cutting it into 1/2 inch thick slices. Serve with some of the sauce spooned over the slices.

TIP:  Flank steak needs to be cut across the grain, which breaks the meat fibers.  Otherwise it will be too tough.
This recipe is featured on show 1814, Gourmet Meat Dishes - Carne di Buongustaio.