Recipe - Stuffed Flat Bread (Focaccia Ripieno)

4 pound Flank steak
=== MARINADE ===
One half cup Red wine vinegar
One fourth cup Olive oil
1 teaspoon Coarse salt
One half teaspoon Freshlyground black pepper
2 teaspoon Crushed oregano
3 teaspoon Cumin seeds; toasted and
crushed
3 Garlic cloves; minced
=== FILLING ===
1 small Bunch Spinach; cleaned,
stemmed
3 small Peeled carrots; halved
lengthwise,
; and parboiled
1 teaspoon Coarse salt
One half teaspoon Freshlyground black pepper
2 tablespoon Vegetable oil
1 qt Beef stock; (to cover meat)
(1
To 2)
1 Recipe Salsa Criolla; see *
Note

* Note: See the "Salsa Criolla" recipe which is included in this
collection.

Trim any fat from the meat, split it horizontally and pound it gently with
a mallet to flatten. Place meat in a shallow glass dish. Combine the
marinade ingredients and pour them over the meat. Cover, refrigerate and
marinate 4 to 5 hours or overnight. Remove the meat from the marinade,
place on a flat surface and sprinkle with salt and pepper. Cover the meat
with the spinach leaves and arrange the carrots across the meat. Carefully
roll the meat jellyroll fashion, so the grain runs the length of the roll,
and tie it with a string at 1inch intervals. Preheat the oven to 350
degrees. Heat the oil in a Dutch oven or large pan over moderate heat. Add
the meat and sear until browned on all sides, 5 to 7 minutes. Place the
roll in an ovenproof casserole dish and pour the beef stock over to cover
the meat. Place the meat in the oven for 1 to 1 One half hours, or until desired
doneness. To serve hot, remove the meat and place it on a platter. Let the
meat rest for 10 minutes, carefully remove the strings and slice the roll
into 3/4inch slices. Serve with Salsa Criolla. This recipe yields 4 to 6