Stuffed Flank Steak: Serves 4

1 flank steak
sea salt and fresh black pepper
½ head bok choy
1 small onion, finely chopped
1 slice spelt bread, crumbled
2 tbsp. raisins
2 tbsp. Earth Balance
2 tbsp. extra virgin olive oil
¾ cup spelt flour
½ tsp. fresh black pepper
½ cup red wine (organic, sulfite free)
2 cups beef stock

Have the butcher pass the steak through the tenderizer once. Spread out flank steak and rub with salt and pepper. Cut 4 lengths of string and set aside.

To make stuffing, cut the leaves off the fleshy part of the bok choy stalks. Chop the leaves coarsely and set aside. Chop the stalks and sauté with onions in olive oil and Earth Balance until soft. Add bread slice, crumbled, and raisins and sauté about 5 minutes more. Spread stuffing in flour mixed with pepper.

In a heavy skillet, brown the flank steak on all sides in Earth Balance and olive oil. Remove and pour out fat. Add wine and stock to pan, bring to a boil and skim. Reduce to a simmer, return flank steak to pan and simmer, covered, for 2 hours or until meat is tender.

Transfer flank steak roll to a heated platter and keep warm in oven while making sauce. Bring sauce to a boil and let it boil uncovered, skimming frequently, until sauce has reduced by about one half and has thickened slightly. Stir in chopped bok choy leaves and let simmer a minute or so.

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