Vegetable-Stuffed Flank Steak
1 beef flank steak (about 1-1/2 pounds)
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon pepper
4 bacon strips, diced
3 leeks (white portion only), sliced
1-1/2 cups chopped sweet yellow pepper
1-1/2 cups chopped celery, divided
1/2 pound baby spinach, torn
1 teaspoon dried thyme
1 teaspoon dried basil
2 garlic cloves, minced
3 tablespoons olive oil
1 medium onion, cut into wedges
1 cup water
1/2 cup beef broth
2 teaspoons tomato paste
1 bay leaf
Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil.
Bake at 350° for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired.
