Skirt Steak Roulades With Tomato Relish

• 1 (12 -14 ounce) trimmed skirt steaks
• 14 teaspoon salt
• additional salt
• 18 teaspoon fresh ground pepper
• additional fresh ground pepper
• 12 cup cooked spinach, squeezed dry, chopped
• 13 cup ricotta cheese
• 14 cup finely grated carrot
• 1 tablespoon vegetable oil
• 14 cup beef broth (or as needed)
• 13 cup finely chopped seeded fresh tomato
• 14 cup minced fresh parsley
• 14 cup minced scallion
• 1 teaspoon white wine vinegar

1. Cut steak crosswise at 4-1/2-inch intervals.
2. Cut pieces thicker than 1/3-inch horizontally in half.
3. Using flat side of meat mallet or bottom of small heavy saucepan, pound each piece 1/4-inch thick between pieces of plastic wrap.
4. Season with 1/8 t. each salt and pepper.
5. Combine spinach, ricotta, carrot, and salt and pepper to taste in small bowl.
6. Spread spinach mixture over steaks, leaving 1/4-inch border all around edge.
7. Roll up each piece and tie securely with kitchen string.
8. Heat oil in heavy medium skillet over medium heat.
9. Add beef rolls and brown on all sides, 4-5 minutes.
10. Remove fat from pan, then pour in broth.
11. Simmer covered 4-5 minutes for medium-rare to rare meat at center of rolls.
12. Add water or more broth if liquid evaporates before meat is done.
13. Transfer rolls to serving plates.
14. Boil liquid in skillet until reduced ot 2 T. Add tomatoes, parsley, scallions, and vinegar; boil until thickened, about 1 minute.
15. Spoon tomato relish ove rmeat.

salt, additional salt, ground pepper, ground pepper, cooked spinach, ricotta cheese, carrot, vegetable oil, beef broth, tomato, parsley, scallion, white wine vinegar

Taken from www.food.com/recipe/skirt-steak-roulades-with-tomato-relish-300563 (may not work)