Ingredients:
2, 2-pound Beef Flanks, whole
Salt to taste
Pepper to taste
3 Garlic Cloves, fresh, peeled, minced
1 cup Parmesan Cheese
1/4 cup Basil Leaves, fresh, chiffonade
2 teaspoons Red Pepper Flakes, crushed
20 ounces Spinach leaves, fresh, stems removed, blanched
Olive Oil as needed
Flour as needed
1 Garlic Bulb, whole, not peeled, 1/4 inch of stem cut off
3/4 cup Red Wine Vinegar
8 ounces Tomato Paste
1 quart Chicken Stock
1 teaspoon Sugar
3 pounds Tomatoes, whole, canned with juice, pureed
1. Gather all the ingredients and equipment
2. Trim and butterfly the flank steaks lengthwise, "book style" leaving the center 1 inch connected
3. Lightly pound meat between plastic wrap and season with salt and pepper. Uniformly sprinkle each opened flank steak evenly with minced garlic, parmesan cheese, basil and half of the red pepper flakes
4. Completely cover each flank with a single layer of spinach leaves
5. Tightly roll the flank steaks widthwise, forming two long cigar shaped logs. Tie each with butchers string. Season with salt and pepper
6. Heat a large braising pan with olive oil over medium to high heat. Lightly dredge meat in flour, shake off excess
7. Add the garlic bulb, cut side down to the pan, and slowly sear flank steak rolls until well browned on all sides. Do not let garlic burn
8. When searing is complete, deglaze the pot with the red wine vinegar
9. Add the tomato paste, chicken stock, sugar, and the other half of the red pepper flakes, stirring together thoroughly. Bring to a low boil. Taste for seasoning
10. Add tomatoes as you crush them by hand and bring to a full boil. Reduce heat to maintain a slow simmer
11. Place meat back in the pot. Cover and cook in the oven for about an hour and a half or until fork tender
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