Beef Roulade

Assemble these supplies:

• 1 beef flank steak (about 13/4 pounds trimmed weight), butterflied
• 1-inch piece fresh ginger
• 4 cloves garlic
• 1/2 large lemon
• 2 cups dry red wine
• 2/3 cup soy sauce
• 1/2 cup olive oil lbay leaf
• 6 sprigs fresh coriander or parsley
• 1 to 1 1/2 pounds spinach
• Medium-size carrot
• Salt
• Freshly ground pepper

Steps in preparation:

1. Have butcher butterfly flank steak, if possible. Other­wise, carefully do it yourself using sharp chef's knife. Gently open the steak out like a book on smooth surface and, using a wooden mallet or rolling pin, flatten it slightly, being careful not to tear hinges. Set aside.
2. Preheat oven to 475 degrees.
3. Peel and coarsely grate ginger. Peel and coarsely chop garlic. Juice lemon and strain out pits.
4. In large non-aluminum roasting pan, combine ginger, garlic, lemon juice, wine, soy sauce, olive oil, bay leaf, and coriander. Open butterflied steak and place in marinade, cut side down. Set aside 15 minutes.
5. Wash spinach in several changes of cold water. Remove stems and discard. Drain in colander or sieve; do not dry. Cut leaves into 1/2-inch wide strips. Peel and finely dice carrot. In medium-size non-aluminum saucepan, cook spinach and carrot, stirring with wooden spoon, over me­dium heat about 2 minutes, or until spinach is wilted. Drain in colander or sieve and press out excess liquid with wooden spoon. Set aside. Wipe pan.
6. Turn steak once in marinade to moisten outside and transfer to cutting surface, cut side up. Reserve mari­nade. Spread spinach-carrot stuffing over meat to within 1/2 inch of sides and moisten with 2 tablespoons marinade. Pour remaining marinade into pan used for vegetables and bring to a boil over high heat. Cook until reduced by about half, approximately 30 minutes. Remove bay leaf.
7. While marinade is reducing, roll flank steak up length­wise (with the grain) and tie the roll at 1/2-inch intervals, starting in center. Tuck in ends of steak and tie 1 long piece of string lengthwise around the roll. Place in small roast­ing pan and put in oven. After 10 minutes, reduce tem­perature to 350 degrees and cook 20 minutes longer. Meat thermometer should register 135 to 138 degrees.
8. Turn off oven and place serving platter on oven rack to warm. Let roulade rest in oven until ready to serve (no longer than 15 minutes).
9. Transfer roulade to center of warmed serving platter and remove string. Reserve meat juices in roasting pan. Using chef's knife, cut roulade into 1/2-inch-thick slices and arrange on individual plates. Add reserved meat juices to the reduced marinade, skim off surface fat, and season with salt and pepper to taste. Reheat briefly and serve with the roulade.