A highly rated recipe for rolled stuffed flank steak is Food Network's Matambre, created by Emeril Lagasse. The recipe takes about an hour and 20 minutes to complete and serves between four and six people. This recipe uses Emeril's Essence spice mixture, which is a combination of 2 1/2 tablespoons paprika, 2 tablespoons each of salt and garlic powder, and 1 tablespoon each of black pepper, onion powder, oregano, thyme and cayenne pepper.
To make the Matambre, first season both sides of two 2 1/2-pound flank steaks butterflied and pounded thin with salt, pepper and Emeril's Essence seasoning. Top the steaks with 1 tablespoon minced garlic and 1 1/2 cups spinach leaves, making sure to leave a 1/2-inch border uncovered. Add on four carrots, peeled and thinly sliced, six hard-boiled eggs thinly sliced and 1 teaspoon cayenne pepper. Roll the meat into a jelly roll shape, and secure with kitchen twine.
Cook six slices of bacon cut into thin strips in a Dutch oven for about four minutes, and then remove from the pot. Cook the steaks in the bacon fat for three minutes, until all sides are browned, and then remove the steaks. Add 1/2 cup thinly sliced onions to the pot, cook for three minutes, and then add 2 tablespoons minced garlic, 3 bay leaves and 2 tablespoons chopped thyme. After cooking for one minute, deglaze the pan with 1 cup red wine, and then add 6 cups beef stock.
Bring the liquid to a boil, add the steaks, and reduce the heat to a simmer. Cover the pot, and cook the steaks for 1 1/2 hours, turning the steaks once.