Quick and Easy: Stuffed Flank Steak Brazil

Associated Press

Stuffed Flank Steak Brazil is a hearty dish, bursting with flavor but not overloaded with fat. Serve it hot or cold.

• 1 beef flank steak (2 pounds), butterflied
• 1/4 cup red wine vinegar
• 2 teaspoons minced garlic
• 2 teaspoons dried thyme leaves
• 1 teaspoon salt
• Black bean filling (recipe follows)
• 2 cups loosely packed spinach leaves
• 4 whole thin carrots, cooked
• 3 hard-boiled eggs, quartered
• 4 cups reduced-sodium fat-free beef broth

Cover meat with waxed paper and pound to an even thickness, using flat side of meat mallet. Sprinkle with vinegar, garlic, thyme and salt. Let stand while preparing filling, or refrigerate, covered, up to 12 hours.

Spread black-bean filling over meat; cover with spinach leaves. Place carrots about 3 inches apart on spinach, parallel to grain of meat; place egg quarters between carrots. Roll meat, starting from the short end, to form a thick roll; tie with kitchen string at 2-inch intervals.

Place meat in roasting pan; pour broth around meat, adding water if necessary to come one-third up the side of the meat. Cover tightly with lid or foil. Bake at 375 degrees for 1 hour, or until meat reaches internal temperature of 130 degrees.

Place meat on platter and let stand 5 minutes before slicing. Or chill, slice and serve cold.

Black-bean filling: Pour 1 cup boiling water over 1 ancho chile, let stand until softened, drain and remove stems. Puree in blender. Coarsely mash two (15-ounce) cans black beans that have been rinsed and drained; stir in 1/4 cup chopped onions, 1/4 cup chopped parsley and 1 teaspoon ground cumin.

Makes about 3 cups.