Steak and Bell Pepper Roll

• 1 12 lbs flank steaks
• 2 tablespoons balsamic vinegar
• 1 shallot, minced
• 1 teaspoon dried oregano
• 34 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 2 tablespoons parmesan cheese, grated
• 1 cup fresh spinach, packed
• 1 red bell pepper, sliced thin
• 1 orange bell pepper, sliced thin
• 14 12 ounces beef broth

1. Place steak between plastic and pound to about 1/4 inch thickness; transfer to a large plate.
2. Combine vinegar, shallot, and oregano; rub all over the steak.
3. Marinate, covered in the refrigerator for at least 2 hours up to 8 hours.
4. Season top of steak with salt, pepper, and Parmesan cheese.
5. Top with spinach and then bell peppers.
6. Roll up from the long side and tie at 2 inch intervals with kitchen string.
7. Transfer to a Dutch oven, add broth and enough water to just cover; bring to a boil.
8. Cover, reduce heat, and simmer until very tender, about 1 1/2 hours; let stand 10 minutes before cutting into 12 slices.
9. NOTE: Can be frozen up to 2 months.
10. Reheat 15 to 20 minutes, let stand 10 minutes before slicing.

flank steaks, balsamic vinegar, shallot, oregano, salt, ground black pepper, parmesan cheese, fresh spinach, red bell pepper, orange bell pepper, beef broth

Taken from www.food.com/recipe/steak-and-bell-pepper-roll-430822 (may not work)