Rotolo Di Carne

• 2 pounds flat iron steak butterflied
• 2 eggs
• 1 pound fresh spinach steamed
• 3 slices ham
• Fontina cheese thinly sliced
• 1 red bell pepper or orange, or yellow, sliced and all the seeds removed
• salt
• pepper

1. Have the butcher butterfly the flat iron steak. When butterflied lay it our flat and pound it more to make it even more flat.
2. Scramble the eggs and cook them as you would a very fine crepe. Set aside.
3. Steamed the spinach for a couple of minutes and set aside.
4. The dish is prepared on layers:
5. Start with the flat iron steak flat, season with salt and pepper.
6. Add a layer of the eggs scramble, steamed spinach and season with salt and pepper. A thin layer of Parmiggiano Reggiano. A layer of the ham slices, top it with the Fontina cheese. Last layer with the bell peppers.
7. Roll it up very tight and tied with cooking string. Season the outside with salt and pepper.
8. In a large pan, add some oil and warm over medium high heat. Sear the
9. Rotolo on all sides, around 30 minutes.
10. When done wrap it, seal it and place it in the refrigerator so all the juices will stay in the meat. When cold, slice and serve with a green salad, artichokes hearts, carrots or roasted potatoes.

flat iron steak butterflied, eggs, fresh spinach steamed, ham, cheese, red bell pepper, salt, pepper

Taken from www.yummly.com/recipe/Rotolo-di-Carne-1669975 (may not work)