Flank Steak Mosaic
|Flank steak||3 Pound, butterflied (1 Large)|
|Red wine||1 Cup (16 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs) (Oriental)|
|Garlic||1 Clove (5 gm), minced|
|Egg omelet||2 , cut into 0.5 inch strips|
|Carrots||1⁄2 Pound, peeled and cut into julienne|
|Green beans||1⁄2 Pound, trimmed and blanched|
|Pitted green olives||1 Tablespoon|
|Canned pimientos||3⁄4 Ounce, cut into 0.25 inch strips (1 Can)|
Marinate flank steak in wine, soy sauce and garlic for 2 hours.
Remove steak from marinade, pat dry, and lay on a flat surface.
Working left to right, arrange 2 rows of omelet strips the length of steak.
Top the 2 rows with 2 or 3 layers more of omelet strips.
Lay carrots in rows alongside the omelet 3 wide and 3 high.
Repeat with green beans.
On other side of the omelet, place 1 row of olives and next to them, 1 row of pimientos, 3 layers high.
Roll the steak tightly towards you, tucking meat closely around the vegetables.
Wrap bacon around roll and tie securely at 1/2 inch intervals.
Preheat oven to 350Â°F.
Bake the roast for 30 minutes, basting twice with reserved marinade.
Put under broiler briefly to brown the bacon.
Cool, and cut into 1/2 inch thick slices.