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+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.