Rolled Flank steak
 From: "The Mediterranean Diet Cookbook", Rockridge Press, 2013

Ingredients:
  * 2 pounds flank steak
  * Salt and freshly ground black pepper
  * 1 Tablespoon olive oil
  * 1/4 cup onion, diced
  * 1 clove garlic, minced
  * 2 cups baby spinach, chopped
  * 1/2 cup dried tomatoes, chopped (if using tomatoes in oil, save the oil and use for the saute)
  * 1/2 cup roasted red bell pepper, diced
  * 1/2 cup almonds, roasted and finely chopped
  * Kitchen twine
  * 1/2 cup chicken stock

Preparation:
  - Lay the flank steak out on a cutting board and season with salt and pepper.
  - Heat the olive oil (and sun-dried tomato oil) in a medium saucepan. Add the onion and garlic.
  - Cook for 5 minutes over medium heat, stirring frequently, till onion is tender and translucent.
  - Add the spinach, tomatoes, peppers and almonds, and cook and additional 3 minutes, or until the spinach wilts slightly.
  - Let the tomato and spinach mixture cool to room temperature.
  - Spread the tomato and spinach mixture evenly over the flank steak.
  - Roll the flank steak up slowly, lengthwise, and tie it securely with twine on both ends and in the middle.
  - Brown the flank steak on all sides in the same pan. 
  - Place steak in slow cooker with the chicken stock, cover, and cook on low for 4-6 hours.
  - Slice into rounds and discard the twine.