Vegetable-Stuffed Flank Steak

• 1 beef flank steak (about 1-1/2 pounds)
• 1/8 teaspoon plus 1/2 teaspoon salt, divided
• 1/8 teaspoon pepper
• 4 bacon strips, diced
• 3 leeks (white portion only), sliced
• 1-1/2 cups chopped sweet yellow pepper
• 1-1/2 cups chopped celery, divided
• 1/2 pound baby spinach, torn
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 1 medium onion, cut into wedges
• 1 cup water
• 1/2 cup beef broth
• 2 teaspoons tomato paste
• 1 bay leaf

1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
2. In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
3. Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil.
4. Bake at 350u0b0 for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired.

salt, pepper, bacon, leeks, sweet yellow pepper, celery, baby spinach, thyme, basil, garlic, olive oil, onion, water, beef broth, tomato paste, bay leaf

Taken from www.tasteofhome.com/recipes/vegetable-stuffed-flank-steak/ (may not work)